Chicken StockFrom vino4dino 8 years ago
- FOR THE STOCK: shopping list
- • 8 quarts cold water shopping list
- • 8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned shopping list
- • 8 ounces onions, chopped shopping list
- • 4 ounces celery with tops, chopped shopping list
- • 4 ounces carrots, chopped shopping list
- • 2 heads garlic, cut in half horizontally shopping list
- • Sachet d'épices: In a small cheesecloth bag or tea ball, place: shopping list
- o 1 teaspoon or so black peppercorns, cracked shopping list
- o A few parsley stems shopping list
- o 1 bayleaf shopping list
- o 1/2 teaspoon dried thyme leaves shopping list
- o 1/2 teaspoon dried tarragon leaves shopping list
- o 1/2 teaspoon dried oregano leaves shopping list
- o 1/2 teaspoon dried basil leaves shopping list
How to make it
- Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skilliet with oil, or in a 350°F oven for about 20 minutes.
- Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you've done it properly).
- Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock. Simmer for one more hour. Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
- Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. (A neat trick I learned recently -- fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it!) To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.
- Makes about 5 quarts of stock.
The Cookvino4dino Baltimore, MD
The Rating3 people
This does make the best stock and if I ever get a separate freezer I will make again!!!!!! Great post.gingerlea in Tampa loved it
Awesome and so very useful! I have tried to figure out how to put mine on paper for my children but it's all in my head! I think I will give them this one instead. This sounds like a real winner. You have my 5.grandmommy in Nashville loved it
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