Chicken Stock
Chicken Stock
Chicken Stock
Ingredients
- 12 whole black peppercorns
- ½ teaspoon dried thyme
- 6 sprigs of fresh flat-leaf parsley
- 2 bay leaves
- 2 large or 4 small leeks cut in half lengthwise and well washed
- 2 celery stalks cut into thirds
- 1 large carrot cut into thirds
- 1 large onion peeled and quartered
- 5 pounds chicken bones
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.
