Chicken Stock

Recipe Ingredients

1		Free-range chicken - (abt 3 1/2 lbs) - rinsed, and
		Giblets discarded
2		Carrots - cut large chunks
3		Celery stalks - cut large chunks
2		White onions - quartered (large)
1		Garlic - halved
1		Turnip - halved
1/4		Fresh thyme
2		Bay leaves
1 teaspoon	5ml	Whole black peppercorns

Recipe Instructions

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

This recipe yields 2 quarts.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D40) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.