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Easy chicken stock
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| Artist: |
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| Categories: |
Chicken, Fun & Easy, Picnic, Poultry, Quick & Easy |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Chicken parts (see notes) | | 16
| cup | Water | | 2
| med | Onions -- peeled and | | | Quartered | | 2
| | Carrots -- chopped | | 2
| | Celery stalks -- chopped | | 8
| | Peppercorns | | 6
| | Sprigs parsley | | 2
| | Bay leaves | | | Several sprigs fresh thyme | | 1/2
| tsp | Dried thyme | | 2
| | Whole cloves |
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Procedures:
| 1 | Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises. | | 2 | Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. | | 3 | Skim foam occasionally. | | 4 | Strain stock through a cheesecloth-lined colander or wire-mesh sieve. | | 5 | Cool to room temperature. | | 6 | To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. | | 7 | If you"re not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface. | | 8 | Store in refrigerator for several days, or freeze up to 8 months. | | 9 | makes 16 cups. | | 10 | recipe by : the california culinary academy |
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