Friday, December 5, 2008

Rich Chicken Stock

7 lbs. chicken backs, necks, wings, gizzards, etc., but NO LIVERS
1 whole chicken breast with the bones
4 medium onions, cut in half
2 whole cloves
4 medium carrots, peeled and quartered
3 celery ribs with leaves, quartered
3 garlic cloves, smashed
10 parsley stems
1 bay leaf
2 teaspoons black peppercorns

Optional: 1/2 cup mushroom trimmings and green leeks tops

Rinse all the chicken well under cold running water. Place in a very large stockpot and add cold water to cover by 2 inches. Bring to a boil over moderate heat, frequently skimming the foam as it rises to the top.

Add all the remaining ingredients and enough additional cold water to reach 1 inch from the top of the pot. Reduce the heat to moderately low and simmer 3-5 hours, skimming occasionally. Add water as necessary to keep everything covered.

Strain the stock through a fine mesh sieve into a large bowl. If you have time, let cool and refrigerate overnight; then lift off the congealed fat and discard. If not, skim the fat from the top.

Return the stock to a large pot amd boil until reduced to 6 quarts. If not using within 2 days, freeze up to 6 months in tightly covered containers.


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