Rich and Flavorful Chicken Stock |
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Prep Time: 20 Minutes Cook Time: 250 Minutes |
Ready In: 270 Minutes Servings: 2 |
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There really isn't a lot of work involved in making chicken stockyou pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces. Ingredients:
5 to 6 pounds chicken parts, including 3 pound wings |
4 quarts cold water |
1 onion, left unpeeled, quartered |
8 garlic cloves, left unpeeled |
1 celery rib, quartered |
1 carrot, quartered |
6 long parsley sprigs |
1 large thyme sprig |
1 turkish or 1/2 california bay leaf |
Directions:
1. Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
2. Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
3. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
4. Cooks note: Stock can be chilled up to 1 week or frozen up to 3 months.◊
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