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Chicken Stock
Not many folks make their own chicken stock these days. Understandably. For most
recipes calling for chicken stock, the canned version will more than make up in convenience
what it might lose to the homemade one in taste. For some, however, the stock is so
important that the real choice is "homemade" or a different recipe. When you
encounter one of those recipes, we urge you to keep in mind a few simple facts about the
preparation of chicken stock.
- First, you can do it days, weeks, even months in advance.
Stock keeps quite well in the freezer.
- Second, you should measure the stock into small
(one-, two-, and four-cup) containers to facilitate later use.
- Third, the stock pot is a
great destination for the assorted pieces of chicken which have accumulated in the freezer
over the last month or two.
- Fourth, anticipate a large chicken salad made from the cooked
byproducts of the stock.
| 4 lbs. assorted chicken parts, including giblets |
4 quarts water |
| 1 c. sliced carrots |
1 c. sliced celery, including leaves |
| 2 medium yellow onions, peeled |
4 whole cloves |
| 1 c. dry white wine |
1 clove garlic, chopped |
| 1/2 t. dried thyme |
1 bay leaf |
| 3 sprigs parsley |
2 T. tomato paste |
| 1 T. salt |
1/2 t. black pepper |
- Place all of the ingredients in a large stock pot. If you have one, the best choice
is a pasta pot, which allows you to put all of the
vegetables in the insert for easy straining.
- Bring the stock to a boil. Reduce the heat to a gentle simmer, cover the pot
partially, and cook for 1 1/2 hours.
- Remove the meaty chicken pieces. Allow them to cool briefly. Strip the meat from the
bones, reserving the meat for other dishes and returning the skin and bones to the pot.
Simmer for another 2 1/2 hours.
- Carefully strain the stock into smaller containers. Allow them to cool on the counter
for half an hour or so, then refrigerate them. Scrape away the fat and scum which will
congeal on top of the stock.
- The stock is now ready to use or freeze.
2-3 quarts
Source: Julie Dannenbaum's Creative Cooking School
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