STOCK: Chicken Stock #1
Source of Recipe
Food & Wine Books Test Kitchen
* Exported from MasterCook *
Chicken Stock #1
Recipe By : Food & Wine Books Test Kitchen
Serving Size : 0 Preparation Time :0:00
Categories : Soups, Stock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds chicken carcasses, backs, wings
--and/or necks
4 onions -- quartered
4 carrots -- quartered
4 ribs celery -- quartered
15 stems parsley
2 bay leaves
10 peppercorns
4 quarts water
Put all the ingredients in a large pot. Bring to a boil and skim the foam that rises to the surface. Reduce the heat and simmer, partially covered, for 2 hours.
Strain. Press the bones and vegetables firmly to get all the liquid. Skim the fat from the surface if using immediately. If not, refrigerate for up to a week or freeze. Scrape off the fat before using.
Yield:
"3 quarts"
NOTES:
STOCK OPTIONS:
Stocks are not meant to stand on their own as, for instance, a clear chicken soup. The idea is that a stock acts as a multi-purpose base, being used for many different soups, stews and sauces. Therefore, stocks are usually rather mild so that they can be boiled down to concentrate flavor or built upon with other ingredients, depending on the dish. For the same reason, they are generally unsalted or at least under-salted
VARIATION:
Brown Chicken Stock: Make Chicken Stock, see recipe, but first roast the chicken carcasses, backs, wings, necks and gizzards with the vegetables in a 450 degree F. oven, stirring once or twice, for 45 minutes. Transfer to a large pot. Pour off all the fat in the roasting pan and add 1 cup of the water. Bring to a boil, scraping the bottom to dislodge any brown bits. Add to the pot with the herbs, pepper and remaining water. Continue with the basic recipe.
>From the MC database of:
Judi Mae Phelps (judimae@earthlink.net)
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