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    .Low-Fat Chicken Stock

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "When low-fat cooking was all the rage, readers begged me for low-fat recipes. I performed experiments over many months, and ended up throwing away most of the numerous failures. They just didn't pass the taste test. Now the scientific experts are telling us that it is simple carbohydrates, not fat, that are the problem. (My immediate thought upon learning this was, you mean I drank all that disgusting fat-free milk for nothing?) That said, homemade chicken stock—which you take the time to de-fat—is an absolutely essential part of any serious cook's kitchen. For this recipe, I now use all canned chicken broth as the liquid in the stock. I have to pour the finished stock into two or sometimes three large metal or glass bowls, then let it cool, then find room in one or two refrigerators. (When our old refrigerator became too small for our growing needs, we put it in the garage, which has proven very handy for extra refrigeration.) Thorough chilling will make the fat solidify so it can be lifted off. Stir the de-fatted stock before you use it or before pouring it into plastic freezer containers."

    List of Ingredients

    ◦ 2 tablespoons extra-virgin olive oil
    ◦ 1 large onion, chopped
    ◦ 1 carrot, chopped
    ◦ 3 to 3 ½ pounds bone-in, skin-on chicken drumsticks and thighs
    ◦ 12 ⅓ cups chicken broth (contents of two 49.5-ounce cans) plus 12 ½ cups spring water (or 25 cups canned chicken broth)
    ◦ 1 celery stalk with leaves, cut up
    ◦ 2 bay leaves
    ◦ 2 teaspoons dried thyme, or more to taste
    ◦ ½ teaspoon freshly ground black pepper, or more to taste


    On the stove, heat a very large stockpot over medium heat. (If you do not have a very large stockpot, you can divide the ingredients and make the stock in two stockpots.) Add the oil and heat until it shimmers.

    Toss in the onion and carrot, reduce the heat to low, and cover the pot. Cook, stirring frequently, until the onion is translucent. (This can take up to 15 minutes.) Increase the heat to medium-high. Add the chicken, and cook, stirring frequently, until the chicken skin is browned on both sides, about 5 minutes. Pour in the chicken broth and water, add the celery and bay leaves, and bring to a boil. Boil for 5 minutes. As foam accumulates, skim it off and discard.

    Reduce the heat to a simmer and stir in the thyme and pepper. Simmer, partially covered, for 2 hours. Add water as necessary to keep the chicken covered with liquid.

    Remove the pot from the heat. Remove the chicken and allow it to cool, then pick the meat from the bones and reserve for another use. Strain the stock and discard the vegetables and bay leaves. Cool to room temperature.

    Cover and refrigerate overnight, or until the fat has congealed in a single layer. (This can take up to 2 days.) Lift the layer of fat from the stock and discard. Store the stock for 2 or 3 days in the refrigerator or freeze in covered plastic containers for longer storage.

    Makes about 25 cups




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