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| Chicken Stock Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
5 lb chicken bones
1 large onion; peeled and quartered
1 large carrot; cut into thirds
2 celery stalks; cut into thirds
2 large or
4 small leeks; cut in half lengthwise &
2 bay leaves
6 sprigs fresh flat-leaf parsley
1/2 teaspoon dried thyme
12 whole black peppercorns
Cooking Directions:
1. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle
2. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer
3. Once strained, remove the fat from the stock by skimming with a ladle (see note). Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches.
Note: Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.
Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meatfor chicken salad or croquettes
Recipe by: Martha Stewart
stews,soups&
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