This week's stock is chicken stock. We use this one the most, so it is important that its homemade.
Soup Queen's Ultimate Chicken Stock:
4 Pounds of chicken carcasses
1 Onion, quartered
4 Carrots, cut and peeled
5 Celery ribs, cut into pieces
1 Leek, cut in half
6 Sprigs of fresh parsley with stems
2 Turkish bay leaves
6 Sprigs of fresh thyme
2 Cloves of garlic, peeled
1 t. Salt
2 Gallons of water
Directions:
1. Put chicken carcasses, vegetables, herbs and salt into a soup pot.
2. Add water and put on high heat until almost a boil
3. Turn down to medium heat and skim the scum from the top periodically.
4. Simmer uncovered for 6-8 hours; adding more water as needed to keep the chicken/vegetables covered in water at all times.
5. Strain the stock into air tight containers
6. Place in refrigerator over night and remove any solidified fat from the surface before freezing.
7. Prior to using, thaw the stock and bring it to a boil.
Makes 4-5 quarts
When my grandma would make stock she would leave the roots on the parsley as well. She said that was were the most intense flavor came from. Also in the latested issue of Cooks County (put out by America's Test Kitchen) they suggest tying the chicken up in cheese cloth so removing the meat and bones is a snap :0)
ReplyDeleteThank you. That sounds wonderful.
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