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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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This is once again the way my grandmother taught me to make chicken stock - my mother did and I am doing it this way - a little extra effort for a whole lot of quality Ingredients:
10 lbs whole chickens (cleaned, no livers or gizzards etc) |
1 teaspoon kosher salt |
1 teaspoon pepper |
14 cups water (add as needed while cooking) |
2 cups onions |
3 cups carrots |
2 cups celery (using the inside part of the heart of celery) |
2 bay leaves (fresh of possible) |
8 peppercorns |
2 sprigs thyme |
3 whole garlic cloves (smashed to release flavor) |
Directions:
1. To make your bouque garnie - take a 6 square piece of cheese cloth and tie the spices - bay leaves, peppercorns, thyme and garlic into the cheese cloth leaving a 4-6 inch piece of string to tie to the pot hand - for easy removal later.
2. Heat a large stock pot over high heat, add 2 tsps olive oil, place your washed and dried chicken (whole) into the hot pot and braise on all sides - turning your chicken to brown - approximately 10 mins in total. Reduce heat and add all of your vegetables and allow to sear for 5 minutes add 14 cups of water - season water only once it has come to a boil. Adding Salt before the water boils will give you a cloudy stock. Add the garnie to the pot and slow cook for anywhere from 3 to 4 hours - if the water seems to be evaporating to fast add a cup or two.
3. When the chicken looks like its about to fall off the bone, remove from heat and allow to cool.
4. Using a large colander strain - return the stock portion only to the stove top and allow to cook down to 12 cups approximately. Skim any fat off the top and your ready to store by either jar or freezer - and these are also great when frozen in ice cube trays - easy for a quick drop into a gravy or just to add a little extra flavor. I keep a ziplock bag full of the chicken ice cubes in my freezer.
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