INGREDIENTS

INSTRUCTIONS

Place chicken wings in bottom of large stockpot. Tie together the legs of
the chicken with a piece of kitchen twine. Place whole chicken in pot on
top of wings. Scatter remaining ingredients around chicken and pour on the
wine. Add cold water to cover chicken generously, by about 3 inches. Bring
pot to a simmer over high heat, then skim any foam that may have
accumulated on the surface with a ladle and reduce the heat to low. Cook at
a bare simmer for 1 hour, skimming foam and fat frequently and regulating
the heat so the stock does not boil. After 1 hour, remove the whole chicken
and let it cool enough to be handled. Cut apart the chicken and remove the
meat; reserve for another use. Throw out large pieces of skin and return
the bones to the still simmering stockpot. Continue to barely simmer the
stock 2 hours. Strain through a coarse sieve into a large metal bowl and
cool 2 hours at room temperature, then refrigerate uncovered until chilled.
Cover and store up to 2 days before either using or reducing and 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 plus several cups
of shredded chicken meat.
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.

A Message from our Provider:

“Have you made God smile today?”