Roasted chicken stockFrom staceyfish 7 years ago
- 2 The Herbed Bird">herbed bird carcasses (skin, bones, fond, meat scraps and any leftover chicken from last week's bird) herbed bird">shopping list
- 2 carrots, cut into 2" pieces shopping list
- 2 stalks celery, cut into 2" pieces, including the leaves shopping list
- 1 medium onion, quartered shopping list
- 1 medium leek, cut into 2" pieces, then sliced lengthwise and cleaned thoroughly shopping list
- About 10-15 whole peppercorns shopping list
- A couple of stems each of Italian (flat-leaf) parsley, sage, rosemary, and thyme (you can tie this plus the peppercorns and clergy leaves into cheesecloth to make bouquet garni but I don't bother -- it's all getting strained in the end anyway) shopping list
- 16 cups of water (only use enough to cover the ingredients in the pot) shopping list
How to make it
- Combine all of the above ingredients in a stock pot over high heat. When it comes to a boil, reduce the heat and bring down to a simmer. Skim any impurities off of the top for the first 30 minutes.
- Simmer for 3-4 hours until the chicken and vegetables no longer have any flavor.
- Cool the stock in an ice water bath (or Alaskans can just put the pot outside!). If desired, put the stockpot in the fridge for a day or two so that any additional flavor can get leeched out of the bones.
- Strain the stock using a cheesecloth-lined colander (reheating beforehand if you chose to leech the stock). If you won't be using the stock immediately do not skim the fat as it will help protect against bacteria growing in the stock. Leave in the fridge for no longer than a week and freeze for up to three months.
- Makes 3-4 quarts.
The Cookstaceyfish Anchorage, AK
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