Cook 'N' Tell Cooking School

Cookin' up fun since '91

732.577.8484

Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.

 

 

CHICKEN STOCK

Chicken stock is one of those indispensable ingredients and should be in your freezer at all times – ideally in varying size containers. Accumulate chicken parts in your freezer until you’re ready to make a rich, versatile stock – you’ll never use canned again!

4-6 pounds broiler-fryer chickens, washed; livers, heart and gizzard set aside

        Chicken bones, necks, wings, back, feet, etc.

2-3 pounds meaty beef bones, trimmed of fat, Optional

2-3 stalks of celery with leaves, roughly chopped

3-4 carrots, chopped

1-2 large onions, chopped (leeks optional)

1 apple, blossom removed, and chopped, Optional

1 plum tomato, chopped, Optional

6-8 parsley stems

2-3 sprigs of fresh thyme

6-8 whole black peppercorns

2 cloves fresh garlic, unpeeled, crushed, Optional

 

  1. Wash bones in cold water. Cut whole chicken in 8-10 pieces. Place the bones and chicken in a large stock pot. Cover with cold water by 4-6”.  Bring water just to the boil, and begin skimming the foam that rises to the top of the pot. Reduce heat to a simmer.
  2. When stock no longer has foam, add the vegetables and herbs. Keep at a simmer (bubbles occasionally) and cook for 5-12 hours, skimming the fat from the surface occasionally. (If cooking longer, add water to keep the solids covered)
  3. Remove the pot from the heat. Strain the broth and refrigerate. When chilled, remove the layer of fat at the surface of the stock.
  4. Use the stock within four days, or freeze in different size containers for 4-6 months. Label the chicken stock with the date it was made.

Note – Breast meat can be removed after one hour and saved to add to the soup, of other meal, but return the breast bones to the stock.

Important – Do NOT salt the stock until you are ready to use it, specially if the stock will be reduced in a soup or sauce.

 Sue Sell

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