INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. Place chicken bones in single layer in
one or two roasting pans. Place in oven and roast 40 to 60 minutes
until well browned. Remove from oven and place bones in large
stockpot. Add onion, celery, carrots and garlic to one roasting pan.
Stir to coat with chicken juices, and return to oven. Roast 20
minutes until beginning to caramelize. Stir in tomato paste and roast
another 15 minutes. Remove from oven and remove vegetables to
stockpot. Add wine to roasting pan and scrape up browned bits,
placing over a burner if necessary to loosen caramelized bits. Pour
into stockpot. If you used 2 roasting pans for the bones, pour a
little water or wine into the second one and scrape up caramelized
juices; add to stockpot. Add herbs and peppercorns to stockpot, along
with the contents of your stock bag, if using, then add enough cold
water to generously cover the contents by 3 inches or so. Bring to a
simmer over high heat then skim foam, reduce heat to very-low, and
simmer very gently 4 to 6 hours until all cartilage has melted off
the bones. Strain through a coarse strainer into a large metal bowl,
cool at room temperature 2 hours, then place in fridge uncovered
until chilled thoroughly, then cover. Will keep for 2 days before
either using or reducing and freezing. Strain through fine mesh
strainer before using or freezing. To reduce and freeze, remove any
congealed fat from the cold stock then empty it into a large saucepan
or Dutch oven. Bring to a boil over high heat then lower heat to
medium and reduce stock at a lively simmer until half the original
volume. Skim as necessary. When well reduced, allow to cool then pour
through fine mesh strainer into small freezer containers, label and
freeze. To use, add an equal quantity of water to the thawed chicken
stock. This recipe yields 4 to 6 quarts of stock.
Comments: Making excellent stock requires paying attention to a few
simple rules. To ensure clear stock, use cold water, skim frequently,
and never let the stock boil, which would incorporate fat and
particles in the liquid. Keep the stock at just barely a simmer so
that it smiles, bubbling gently and occasionally. In this manner your
chicken meat will be tender and moistly poached as well. Use plenty
of aromatic vegetables to give the stock a good flavor base, and use
a large stewing hen which has more flavor than younger birds. Extra
chicken wings enhance the stock. This recipe yields about 4 to 6
quarts of stock depending on how rich you like it, as well as a good
amount of poached chicken meat. Use it for chicken salad or tacos,
etc., or freeze it to use when you reconstitute the broth and turn it
into an improvised soup. Skimming tips: Use a large ladle held
parallel to the surface of the stock. If you place the stockpot off
center on the burner, fat and foam will accumulate in the coolest
area, making it easier to skim.
WHAT IS A STOCK BAG ??
In restaurant kitchens, little is wasted, including vegetable scraps.
Mushroom bottoms, tomato cores, zucchini and onion ends, etc., all
tend to make their way into a chicken or vegetable stock simmering on
the stove (at least one is going at all times). You can replicate
this method by throwing such scraps into a ziptop freezer bag in the
freezer, and using it to enhance and add complexity to chicken or
vegetable stocks. Two rules apply: Not too much of ANY one vegetable,
which would overwhelm the stock; and NO vegetables that are intensely
strong or bitter (cabbages, broccoli, cauliflower, eggplant etc.).
But bits and ends of squash, green beans, pea pods, tired lettuce
leaves as well standard aromatic vegetables and those mentioned above
are quite at home in the stockpot.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast
01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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