Recipe: Chicken Stock
Monday, January 16, 2012 at 6:25PM Chicken Stock
Adapted from Martha Stewart
Yield: about 3 quarts
Ingredients
5 pounds chicken backs, necks, wing tips or feet
2 medium carrots, peeled and roughly chopped
2 celery ribs, roughly chopped
2 medium onions, peeled and cut into quarters
1 dried bay leaf
small bunch of parsley
1 t whole black peppercorns
Instructions
Place chicken parts in an 8-quart stockpot. Add approximately 4 quarts of water. Bring to a boil over medium-high heat. Using a ladle, skim any impurities that rise to the surface.
Add carrots, celery, onions, bay leaf, parsley and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 3 to 4 hours.
Set a fine mesh strainer over a large bowl; strain stock through sieve. Discard bones and accumulated impurities. (For ultra clear broth, line strainer with a piece of cheesecloth.)
If using stock immediately, skim fat from surface and use as desired.
Transfer any remaining stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat before using or storing in the freezer.
