Chicken
Stock
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
2 large
carrots, 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 1/2 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 1 1/4 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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