19 March 2008
Chicken Stock
This can be easily transformed to turkey stock by using a turkey instead of a chicken.
Ingredients:
A Chicken Carcass (any kind will do, even those rotisserie ones you get from the grocery)
Poultry scraps (there is usually a decent amount left on the chicken bones unless you really get them clean)
2 tablespoons salt
2 large carrots
2 celery stalks
2 peeled onions
Herbs – fresh parsley, bay, tyme or sage wrapped in cheesecloth.
Chop up what is left of the carcass and scraps and put into the large pot. Fill the pot with water, having two inches above the chicken, add the salt and bring to a simmer. Skim off the gross scum stuff until no more rises.
Add the vegetables and herbs, and bring again to a simmer. Simmer uncovered 3-4 hours, skimming off fat and scum as needed. Add water when needed, always making sure the ingredients are covered.
To keep the stock clear never bring to a boil, and don’t cover the pot. You can stop cooking at any time and continue later, but don’t cover it if it is still warm, it can make the stock nasty.
When you think you have gotten all the flavor out of the ingredients, strain the liquid into a large bowl or another pot. Let it cool, uncovered, then chill.
When the stock is chilled, skim off any surface fat. If it is watery, slowly simmer it down to concentrate the flavor. Season to taste, and the stock is ready to use as you would canned or bullion stock!
For easy storage, pour the stock into ice cube trays or a muffin tin and freeze. When frozen, pop from the tray, or for the muffin tin, set it into hot water just long enough to loosen the stock, and pop them out of the muffin cups. Store in plastic zip top freezer bags until you need to use them!
Tags: Recipe Box
March 19, 2008, 10:12:38 PM | Permalink | Subscribe | 
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