Chicken Stock (from Cooking Light) |
|
 |
Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
|
This is my favorite recipe for stock. Different in that it uses a whole chicken which is cooked until done, then removed, and bones are then returned to pot for stock. Kills two birds with one stone, getting about 4 cups of tender chicken to use in your favorite recipe and about 6 cups stock which can be used immediately or frozen. Note the stock is refrigerated overnight to thoroughly remove fat. Ingredients:
3 1/2 lbs chicken (broiler-fryer) |
1 tablespoon black peppercorns |
1 teaspoon salt |
10 parsley sprigs |
6 garlic cloves, sliced |
3 bay leaves |
2 carrots, cut into 2-inch thick pieces |
1 medium onion, unpeeled and quartered |
8 cups water |
1 tablespoon cider vinegar (optional) |
Directions:
1. Combine first 8 ingredients in a large Dutch Oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered 40 minutes or until chicken is done.
2. Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
3. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
4. Strain the stock through a sieve into a large bowl and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock and discard.
|
|