Country Traditions

September 14, 2010

The Ultimate Chicken Stock

Filed under: chickens, recipes — Tags: , , , — dmacc502 @ 4:58 pm
This is a curly leaved parsley plant (the comm...

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THE ULTIMATE CHICKEN STOCK
makes 3-4 quarts

Note: This recipe calls for no salt. It’s generally best to add salt once you know how it’s going to be used. If you salt your stock and then reduce it for a demi-glâce or a sauce, you may find it way too salty.

2-3 pounds bony chicken parts, including necks, backs, wings and feet
gizzards from one chicken, optional
4 quarts cold filtered water
2 tablespoons organic cider vinegar
1 large onion, skin on and coarsely chopped
3 celery ribs, coarsely chopped
1-2 leeks, white and light green part only, cleaned and coarsely chopped
1 bunch parsley

Cut chicken parts into several smaller pieces. Place in a large stainless steel pot with the water, vinegar and vegetables (except the parsley). Let stand for 40 minutes. Bring to a boil, and skim off and discard any scum that rises to the top. Then reduce the heat to low, cover and gently simmer for as few as 6 or up to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.

About 10 minutes before taking the stock off the heat, stir in the bunch of parsley. This imparts additional minerals to the stock. Turn the heat off, and allow to cool slightly before removing chicken pieces with a slotted spoon.

Pour the stock through a fine mesh strainer into a large bowl or jar and refrigerate, covered. A layer of fat will rise to the top and congeal. Skim off this fat and save to use if you like. (I keep mine in a jar in the fridge, using it to roast vegetables, fry potatoes or baste roasting chicken.) Reserve the stock in covered containers in your fridge or freezer. It will keep in your fridge for 3-4 days; if you want to keep it there longer, you need to boil it again. In the freezer it will keep for several months, but you will use it up before then: in soups, sauces, rice, etc.

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