Chicken Stock Plus a Stock of Chicken |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken. A 10 pound bag of frozen chicken hind quarters sells at this writing for about $4.00. Yield is a guess. Ingredients:
1 (10 lb) bag frozen chicken legs with thigh |
4 medium yellow onions, quartered, skins on |
4 stalks celery, cut in large pieces |
4 carrots, split lengthwise, cut in large pieces |
4 sprigs fresh thyme or 1 teaspoon dried thyme |
8 -10 black peppercorns |
4 -6 bay leaves, depending on size |
4 sprigs fresh parsley or 1 teaspoon dried parsley |
water, to cover |
Directions:
1. Open bag of chicken, empty contents into large stock pot.
2. Wrap herbs in cheese cloth, tie with cotton string.
3. Add all other ingredients.
4. Cover with water by 2 inches.
5. cover pot, bring to a boil.
6. Reduce heat to simmer.
7. Simmer for 4 hours.
8. Turn off heat.
9. Use tongs to remove chicken one piece at a time.
10. Remove skin and fat, discard.
11. Remove meat, set aside, discard bones.
12. Discard Bouquet Garni when you find it.
13. When you've picked out all you can with the tongs, pour remaining contents through a colander.
14. Save the good stuff, discard the rest.
15. Shred chicken and place 2 cups at a time in sandwich size zip lock bags, freeze.
16. scour the pot clean and return the stock.
17. Let cool then chill over night.
18. Next morning remove congealed fat with a spatula.
19. Reduce or not as you see fit.
20. Place 2 cups at a time in sandwich sized zip lock bags, freeze.
21. Supposed to keep for 3 months, I've never kept any that long.
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