.Basic Chicken Stock
Source of Recipe
sunset magazine, shared by gm2lose
Recipe Introduction
Prep and Cook Time: 2 ½ hours, plus at least 6 hours to chill
Notes: If you're using large chicken pieces or a whole chicken, chop into smaller pieces with a cleaver. For deeper color in the flavorful brown stock, leave the onion unpeeled.
List of Ingredients
5 pounds uncooked chicken or turkey pieces and/or bones (skin and fat discarded), or a mixture of bones from roasted poultry and uncooked meet scraps.
1 onion (8 oz.), peeled and coarsely chopped
1 carrot (4 oz.), finsed and cut into chunks
2 stalks celery (4 oz.), leafy tops left on, rinsed and cut into chunks
½ cup parsley springs, rinsed
5 peppercorns (optional)
1 dried bay leaf
1 sprig fresh thyme, rinsed, or 1/4 tsp dried thyme.Recipe
1. In a 6 to 8 quart pan over medium high heat, combine chicken, onion, carrot, celery, parsley, peppercorns, bay leaf, and thyme. Add cold water just to cover. Bring to a simmer, then lower heat to maintain simmer and cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow stock to boil; the surface should barely be disturbed by small bubbles.
2. If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.
3. Place a fine strainer over a large bowl nested in ice water in the sink. Ladel or carefully pour stock through strainer. Allow liquid to drip from solids, but do not press to extract more; discard solids. Stir stock occassionally until cool, 10 to 20 minutes; cover and chill until stock is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.
4. With a spoon, skim fat from surface of stock and discard. Cover stock and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.
Brown chicken stock.
Follow directions for basic chicken stock (preceding), but before begininning step 1, place a single layer of chicken pieces or scraps, meat side down, in a 6 to 8 quart pan over medium-high heat. Cook without disturbing until meat is well browned, 7 to 10 minutes (take care not to scorch). Using tongs or a long-handled fork (meat may stick; pry it up from pan bottom), turn pieces and cook until second side is browned, about 5 minutes longer. Reduce heat to medium. Pour 2 cups water into pan and stir, scraping pan bottom to loosen browned bits. Adding remaining ingredients, proceed with step 1.
makes 3 quarts
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