| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 1 | Servings | |
INGREDIENTS
| 5 | lb | Chicken bones |
| 1 | lg | Onion; peeled and quartered |
| 1 | lg | Carrot; cut into thirds |
| 2 | Celery stalks; cut into thirds | |
| 2 | lg | Or |
| 4 | sm | Leeks; cut in half lengthwise & well washed |
| 2 | Bay leaves | |
| 6 | Sprigs fresh flat-leaf parsley | |
| 1/2 | ts | Dried thyme |
| 12 | Whole black peppercorns |
INSTRUCTIONS
1. 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 2. 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 stock sit for 10 to 15 minutes, then ladle through a fine strainer 3. Once strained, remove the fat from the stock by skimming with a ladle (see note). Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Note: Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meatfor chicken salad or croquettes Recipe by: Martha Stewart Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997
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