Chicken Stock

Recipe Ingredients

5 lbs	2270g / 80oz	Chicken bones
1 lb	454g / 16oz	Onion - peeled, quartered (large)
1 lb	454g / 16oz	Carrot - cut into thirds (large)
2		Celery stalks - cut into thirds
2		Or 4 small leeks - halved lengthwise, (large)
		And washed well
2		Bay leaves
6 sections		Fresh flat-leaf parsley
1/2 teaspoon	2.5ml	Dried thyme
12		Black peppercorns

Recipe Instructions

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. 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 sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle. Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off. Cool by placing the container of strained stock in an ice water bath, then refrigerate.

The stock will keep for about 1 week in the refrigerator, or freeze in 1 cup batches for longer storage.

Variation: Use a large (5- to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.

This recipe yields 1 1/2 quarts.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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