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Chapter:Stock Recipes
Section:Chicken
Recipe:Chicken Stock - Master Chefs
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Chicken Stock - Master Chefs
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  5 lb Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
  2 lg Onions, coarsely chopped
  2 md Carrots, peeled, trimmed coarsely chopped
  2 lg Celery, stalks, with leaves, trimmed, coarsely chopped
  2    Garlic, cloves, crushed
  1 bn Parsley, stems
  2    Thyme, sprigs, OR
  1 pn Thyme, dried
  1    Bay leaf
1/2 ts Salt, coarse
  6    Peppercorns

Wash chicken parts well and place them in a large stockpot. Add cold
water to cover by about 2 inches and slowly bring to a boil, skimming all
of the froth from the surface as it forms. Lower the heat and add all of
the remaining ingredients except the peppercorns. Simmer, uncovered, for
3 hours. Add water as needed to cover the ingredients and skim when
necessary. Add peppercorns for the last fifteen minutes of the simmering
process. Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid possible. Discard the solids and cool the liquid
to room temperature. Refrigerate until chilled and lift off the solid fat
that forms at the surface. Discard the fats. Pour the stock into
containers for storage, label and date. Stock keeps for about 3 days in
the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts

Source: New York's Master Chefs, Bon Appetit Magazine
 Written by Richard Sax, Photographs by Nancy McFarland
 The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
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Choo Poh Guan / 123RF Stock Photo 9577387