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Chicken stock
Artist: _ Yield: 3
Categories: Chicken, Poultry, Soups & Stews Rating: 0
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Ingredients:
10 lbsChicken wings and backs
2 Whole cloves
2 largeOnions
4 Carrots, peeled
2 Leeks (white part only)
2 Celery stalks
5 Garlic cloves, unpeeled
1 cupFresh parsley sprigs
2 Bay leaves
1/2 tspDried thyme, crumbled
1/2 tspPeppercorns
Procedures:
1Makes about 3 quarts cover chicken with water in stockpot.
2Bring to boil over medium heat, skimming surface as necessary.
3Boil slowly 2 hours, skimming frequently.
4Stick cloves into 1 onion.
5Add to stockpot with remaining ingredients.
6Boil slowly 2 hours, adding water as necessary to keep ingredients covered.
7Strain stock into heavy saucepan.
8Boil until reduced to 3 quarts.
9Cool to room temperature.
10Cover and refrigerate.
11Discard fat from surface before using.
12(can be prepared 3 days ahead and refrigerated, or frozen 2 months).
13Bon appetite