Thanksgiving: Freezer Chicken Stock
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
6 pounds chicken*
5 quarts water
2 stalks celery
3 medium carrots -- washed and sliced
2 leeks**
2 garlic cloves -- crushed
2 medium onions -- quartered
2 teaspoons salt
12 black peppercorns -- cracked
1 bay leaf
1 sprig thyme
Recipe
* carcasses, feet, necks, backs, hearts and other parts--cut into small
pieces,
or use a large stewing hen
** most of the green part cut off, washed and split lengthwise
Put chicken and water into a large stockpot. Bring to a boil over high
heat. Reduce
the heat to medium and continue to boil for 20 minutes, skimming the liquid
frequently
with a spoon. Add the rest of the ingredients. When the liquid returns to a
boil, reduce
the heat and simmer the stock, for about 3 hours, skimming periodically.
Strain the stock through a fine sieve or a colander lined with cheesecloth.
Return to
the stockpot and boil vigorously for another 1/2 hour. (This makes for a
richer, more concentrated stock). Let cool, cover and refrigerate.
When the stock has chilled, use a large spoon to remove and discard the fat
from the
surface. The stock can be made 3 days in advance or frozen (freeze in small
containers
or zip-lock bags so you don't have to defrost the entire batch to use only
a few cups).
Makes 3 quarts
TO THAW: Defrost stock overnight in refrigerator.
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