Basic Chicken Stock-martha Stewart Living Recipe
Yield: 9 CupsRecipe by luhu.jp
Ingredients:
1: 3-to-3 1/4-lb chicken with giblets, skin removed, quartered
2 lbs: Chicken wings,
4 medium: Carrots, trimmed, scrubbed, and quartered
1 medium: Parsnip, trimmed, scrubbed, and quartered
1 large: Spanish onion, peeled and quartered
2: Inner stalks celery with leaves, cut into large chunks
1: Leek, cleaned well, bottom trimmed, and quartered
12: Parsley stems, tied together with kitchen string
2: Plum tomatoes, quartered
8: Peppercorns,
1 tsp: Salt, or to taste
2 1/2 quart: Water, or as needed
Directions:
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp