Chicken Stock – Master Chefs
Chicken Stock – Master Chefs, a basics recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken Stock – Master Chefs
Ingredients
- 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
Method
- 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.
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