Chicken Stock

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

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Description

Chicken Stock

Ingredients

  • 5 pounds chicken bones

  • 1 large onion, peeled and quartered

  • 1 large carrot, cut into thirds

  • 2 celery stalks, cut into thirds

  • 2 large or 4 small leeks, cut in half lengthwise and well washed

  • 2 bay leaves

  • 6 sprigs of fresh flat-leaf parsley

  • ½ teaspoon dried thyme

  • 12 whole black peppercorns

Instructions

Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate.
The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches.

Note:
Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top an can be easily spooned off.

Variation:
Use a large (5 to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.