Small House Cooking 蝸煮

上次就做了一款褐色雞高湯,
今次就會用一個更簡單的方法來做褐色雞高湯~~~
We made a brown chicken stock last time,
This time we will use an easier way to make it~~~

成品: 780 ml
For: 780 ml
烹調時間: 約 4 - 6 小時
Cooking Time: Around 4 - 6 HRS

詳細請查閱YouTube:
Detail on YouTube: 
https://youtu.be/kBxccOVOBkU

材料 - Ingredients:
雞翼 Chicken wings - 1 kg
雞腳 Chicken feet - 500 g
洋蔥 Onion - 227 g
甘荀 Carrot - 113 g
水 Water - 4.5 L
牛油 Butter - 80 g
百里香 Thyme - 1 tbsp
巴西里 Parsley - 1 tbsp
月桂葉 Bay leaf - 2 塊 pcs
京蔥 (綠色部份) Leek (Green Part) - 30 g

做法 - Method:
1. 先把 洋蔥 和 甘荀 切成大的粒狀; 之後把 雞翼 和 雞腳 斬成 4 件 (斬好後不要浸水!), 備用;
   First dice the onion and carrot into big dices; then chop the chicken wings and chicken feet into 4 (don't soak in water after chopping!), set aside;

2. 預熱烤箱至 230度, 準備烤盤, 蓋上錫紙, 先倒入小量 油, 放入斬好的 雞翼 和 雞腳, 平均分佈後放入焗爐 45-60分鐘 或 烤至深色 (30分鐘後需取出返炒一次);
   Preheat the oven to 230c, prepare a baking tray, cover with foil, pour some oil first, add the chopped chicken wings and feet, make them evenly and put into oven for 45-60 minutes or until brown (take out and turn over once after 30 minutes);

3. 當雞翼 和 雞腳 烤至深色後, 取出, 備用;
   When the chicken wings and feet are roasted until brown, take them out and set aside;

4. 準備湯鍋, 先加入 牛油和油, 開中火溶化牛油, 牛油溶化後加入洋蔥粒 炒至深色, 之後放入 甘荀粒 炒至深色;
   Prepare the soup pot, first add butter and oil, turn on medium heat to melt butter, after that add onion diced and sautéed until brown, then add carrot diced and sautéed until brown;

5. 當 洋蔥粒 和 甘荀粒 炒至深色 後, 倒入已烤好的雞翼 和 雞腳, 炒至油份都比雞骨吸收後, 倒入清水, 大火煮至沸騰後轉小火, 加入 百里香, 巴西里, 月桂葉 和 京蔥(綠色部份), 用小火煮至剩下1/3;
   When the onion diced and carrot diced are brown, add all roasted chicken wings and feet, sautéed until the oil is absorbed by the chicken, then pour in water, bring to boiling with high heat. After that, turn to low heat and add thyme, parsley, bay leaf and leek (green part), reduce it until the remaining 1/3;

6. 煮至剩下1/3後, 過篩, 可先放入雪櫃中冷藏;
   Reduce until the remaining 1/3, pass through a sieve, and put into refrigerator first;

7. 第 2 日, 取出 冷藏好的 褐色雞高湯, 用湯匙把表面的油份去除, 即可。
   Next day, take out brown chicken stock from the refrigerator and remove the oil on top with a spoon.

完成
Finish

P.S. 放在雪櫃中, 可存放 1 - 2 星期,
     放在冰格中, 可存放 3 個月。
     Keep in refrigerator, can be stored for 1-2 weeks,
     Keep in Freezer, It can be stored for 3 months.

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