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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This is by far the very best stock I have ever made. It's well worth the time and effort. The stock will keep for a few days in the refrigerator or 6 months in the freezer. Ingredients:
for the stock |
• 8 quarts cold water |
• 8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned |
• 8 ounces onions, chopped |
• 4 ounces celery with tops, chopped |
• 4 ounces carrots, chopped |
• 2 heads garlic, cut in half horizontally |
• sachet d'épices: in a small cheesecloth bag or tea ball, place |
o 1 teaspoon or so black peppercorns, cracked |
o a few parsley stems |
o 1 bayleaf |
o 1/2 teaspoon dried thyme leaves |
o 1/2 teaspoon dried tarragon leaves |
o 1/2 teaspoon dried oregano leaves |
o 1/2 teaspoon dried basil leaves |
Directions:
1. 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.
2. 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).
3. 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.
4. 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.
5. Makes about 5 quarts of stock.
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