Rich Chicken Stock
Source of Recipe
Aunt Saunny
1 yellow onion quartered
2 celery stalks, cut into chunks
2 carrots, cut into chunks
One, 2 1/2 to 3 pound chicken, or 3 pound chicken parts (backs, wings
necks, and giblets: DO NOT use the liver, which will make the broth
cloudy)
8 cups water
4 cloves garlic, unpeeled
1 tsp salt
1 bay leaf
10 peppercorns
3 sprigs fresh parsley
1/2 tsp. dried thyme
Place all ingredients except thyme in a large stock pot. Bring to a
boil over high heat. Skim off foam. Add thyme, reduce heat to low, and
simmer, partially covered, about 1 hour. Pour stock through a sieve lined
with a double thickness of cheesecloth or a very fine sieve. Discard
solids. (Chicken meat may be saved for another use, if desired.) Degrease
stock with a fat separator, or store, covered in the refrigerator
overnight. Remove layer of fat that forms on top and discard. Use within 2-3
days or freeze in airtight container up to 3 months. Makes 8 cups.
|
|
member logon
