White Chicken Stock

Recipe Ingredients

2		Chickens - (3 1/2 to 4 lbs ea) - well rinsed,
		And quartered with the excess fat removed
1 1/2		Cold water - or enough to
		Cover the chickens
2 cups	125g / 4.4oz	Coarsely-chopped onions
1 cup	110g / 3.9oz	Coarsely-chopped carrots
1 cup	110g / 3.9oz	Coarsely-chopped celery
1/4 cup	59ml	Peeled garlic
		SACHET CONSISTING OF:
2		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Cracked black peppercorns
4		Parsley stems - all wrapped in
		Cheesecloth and tied with string

Recipe Instructions

Place all the ingredients into a large (3 to 4 gallon) stockpot and set over a medium-high heat. Bring the contents of the pot to a boil and reduce to a simmer. Skim the impurities and fat that rise to the top. Cook the stock over the next 6 hours, skimming as needed. Do not allow the stock to boil, or the fat and scum will mix with the stock and cause it to become cloudy.

When the stock is complete, strain through a fine mesh sieve lined with cheesecloth and refrigerate or freeze what is not used. Once cool enough to handle, pick the meat off of the chicken bones and use it for a chicken salad, or a soup, gumbo or ragout.

This recipe yields about 1 gallon.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D23) - from the TV FOOD NETWORK

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