| 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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