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Chicken Stock
Yield: 5 quarts
Chicken stock is one of many different varieties of stocks. It can be used as the base for soups and sauces.
Ingredients:
4 pounds chicken carcasses
1 large onion, quartered
4 carrots, peeled and cut in ½
4 ribs celery, cut in ½
1 leek, white part only, cut in ½ lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Equipment:
12-quart stockpot
Measuring cups and spoons
Knife and cutting board
Fine mesh sieve
Large airtight container
Directions:
In a 12-quart stockpot place chicken, vegetables, herbs and spices. Pour water over ingredients, and cook on high heat until it starts to boil. Once at a boil bring the heat down to a simmer. Skim the scum off the top of the stock with a fine mesh sieve every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep the bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
With a fine mesh sieve strain the stock into an airtight container, discarding of all the solids. Let cool and refrigerate overnight. Remove the solidified fat from the surface of the stock and store in container in the refrigerator for 2 to 3 days or in a freezer for 3 months. Before use, bring the stock to a boil for 2 minutes.