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  Recipe Home » Misc » Chicken Stock - Master Chefs
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  Chicken Stock - Master Chefs
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
5 lb Chicken, parts, (backs, - necks, carcasses, and - giblets), (no livers)
2 large Onions, coarsely chopped
2 medium Carrots, peeled, trimmed - coarsely chopped
2 large Celery, stalks, with leaves, - trimmed, coarsely chopped
2 Garlic, cloves, crushed
1 bunch Parsley, stems
2 Thyme, sprigs, OR
1 pinch Thyme, dried
1 Bay leaf
1/2 tsp Salt, coarse
6 Peppercorns
Instructions:
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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