07 December, 2012

Chicken Stock

Good broth makes all the difference when making soups or stews, gumbos or gravies. These are some of our favorite recipes.

  • Chicken Stock

I  usually make dark chicken stock, however, I like this Chicken Stock brightened by lime. 

Chicken Stock
Makes about 5.25-QTS (more than 20 cups)
1 (3.5-LB) chicken, neck and giblets reserved
Lemon-Pepper
Cold water to cover, about 4-QTS
4 Vidalia (or other sweet) onions, unpeeled and halved
4 whole cloves
8 garlic cloves, unpeeled or equivalent minced
2 celery ribs, halved
4 carrots, halved
1 Persian lime, halved
12 long fresh parsley sprigs
16 black peppercorns
1/2 to 1 tsp crushed thyme
1 bay leaf

Notes:  I strained 3x. You may freeze the strained and skimmed stock for up to 3 months. I save 48-oz plastic peanut butter containers (think Costco) for freezing broths and sauces; filling each with 5 cups allows headroom for expansion during freezing.

Directions
Generously shake Lemon-Pepper into the chicken's cavity. Place chicken in a 10-QT stockpot and cover with cold water (4-QTS or more); bring to a boil, skimming froth.

Use a slotted spoon to tilt the chicken; drop 1 piece each celery, carrot and parsley inside cavity; gently ease back into broth.

Add remaining ingredients; simmer uncovered for 3 hours, occasionally skimming froth.

Into a large bowl, use slotted spoon to remove chicken pieces. At this point, I cover and refrigerate overnight; then I bake chicken casserole the next day.

Strain the stock through a fine mesh sieve into another large bowl; discard solids. For immediate use, skim off fat. For later use, cool completely; skim fat then cover and refrigerate up to 1 week (or freeze up to 3 months).

Adapts The Gourmet Cookbook: More than 1000 recipes edited by Ruth Reichl (New York: Condé Nast Publications, 2004), 928. 


Last Updated April 5, 2013

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