Chicken Stock
Cookbook
Simple Pleasures: Home Cooking from The Gotham Bar and Grill's Acclaimed Chef
Published by William Morrow
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
Type of Dishchicken soup, hot soup, soup, stock
Ingredients
- 6 pounds chicken bones, coarsely chopped (substitute wings if bones or carcasses are unavailable)
- 1 large onion, peeled and chopped
- 1 small carrot, peeled and coarsely chopped
- 1 small celery stalk, coarsely chopped
- 1 whole garlic head, halved crosswise
- 2 thyme sprigs
- 2 flat-leaf parsley sprigs
- 1 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
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Put the chicken in a large stockpot and add cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add all the remaining ingredients. Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.
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Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface. Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.
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The stock can be refrigerated for up to 3 days or frozen for up to 2 months.
2004 Alfred Portale
