Free Recipe Chicken Stock 2
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chicken Stock 2 Recipe
5 lb Chicken bones
1 lg Onion; peeled and quartered
1 lg Carrot; cut into thirds
2 Celery stalks; cut into
-thirds
2 lg Or
4 sm Leeks; cut in half
-lengthwise & well washed
2 Bay leaves
6 Sprigs fresh flat-leaf
-parsley
1/2 ts Dried thyme
12 Whole black peppercorns
Chicken Stock 2 Preparation
1. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle 2. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer 3. Once strained, remove the fat from the stock by skimming with a ladle (see note). Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Note: Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meatfor chicken salad or croquettes Recipe by: Martha Stewart Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997
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