Tuesday, April 19, 2011

Lock, stock & barrel

Another raw and rainy April day. Bad day for gardening, 
but a good day to make a chicken stock.

2 chicken carcass bones
2 split chicken breasts, w/ skin and bones
1 head garlic, unpeeled and cut in 1/2 crosswise
2 large yellow onions, peeled and quartered 3-5 whole cloves pressed into it
a leek if you have it (ok to skip)
4-6 carrots, unpeeled
4-6 stalks celery with leaves
a tomato or two if you have them (okay to skip)
1 whole lemon, cut in half
big sprig of fresh parsley
8 springs of fresh sage
8 sprigs of fresh rosemary
8 sprigs fresh thyme (lemon thyme, if you have it)
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 bay leaves

Place all ingredients into the biggest stock pot you own, fill with water to cover bones and veggies, bring to a boil, lower flame, cover with lid, and let stock simmer for 4 hours. Strain the entire contents of the pot through a colander and discard the solids, but reserve the meat from the chicken breasts to use in your soup or for a chicken salad. At this point I also strain the stock 2 to 3 times through a cheesecloth for an extra smooth stock.  Chill the stock for several hours or overnight. The next day, remove the surface fat (some can stay for flavor). Use stock immediately or pack in containers and freeze for future use. (click here to see how I do that) It's that easy!

Click here for my ham stock recipe.

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