Homemade Chicken StockFrom darbar 9 years ago
- 3 tablespoons unsalted butter shopping list
- 1 tablespoon virgin olive oil shopping list
- 3 large carrots, peeled and roughly chopped shopping list
- 1 large yellow onion, cut in half (with skin!) shopping list
- 3 large stalks celery, roughly chopped shopping list
- 2 parsnips, chopped shopping list
- 1 head garlic, cut horizontally in half shopping list
- 8 ounces mushrooms, roughly chopped shopping list
- 1 cup dry white wine shopping list
- 6 sprigs thyme shopping list
- 6 sprigs Italian parsley shopping list
- 6 basil leaves shopping list
- 2 bay leaves, broken in half shopping list
- 1 tablespoon black peppercorns, toasted shopping list
- 3 to 4 pounds chicken bones, wings, backs, and/or necks shopping list
- 10 to 12 cups water, or enough to cover shopping list
How to make it
- Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
- Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
- Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator — and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
- Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.