CHICKEN OR GAME-BIRD STOCK
3 quarts
1 chicken (3
pounds), cut up, or 2 to 2 1/2 pounds legs, thighs and wings
or same amount
game birds
2 garlic
cloves, coarsely chopped
2 leeks,
cleaned and sliced, or 2 medium onions, quartered
2 celery
stalks, cleaned and cut in 1-inch pieces
6 sprigs fresh
parsley, including stems
2 sprigs fresh
basil (optional)
2 sprigs fresh
thyme or 1 teaspoon dried leaf thyme
2 whole cloves
6 to 8 whole
peppercorns
Put
all the ingredients in a large stockpot, cover with cold water and
bring to a boil. Skim the foam that rises to the top, then reduce the
heat to medium and cook for 2 to 2/z hours. If you used a whole
chicken and plan to use the meat, remove the chicken after 45 minutes,
cool and remove the meat. Return the carcass and bones (but not the
skin) to the stockpot and continue to cook the stock over medium heat
for another 11/4 to 1 1/2 hours. Strain and skim to remove as much fat
as possible. (The remaining fat can be removed after refrigerating.)
Cool, uncovered, then refrigerate to allow the fat to harden for
easier removal. Transfer to storage containers and refrigerate or
freeze.
Variation
To
make duck stock, roast the bones in a preheated 475°
F. oven, turning several times, for 35 to 40 minutes, then proceed as
directed, Reserve fat for another use.
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