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Classic Chicken Stock Recipe

   
 

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     Classic Chicken Stock

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 quarts
Preptime   2 hours

Ingredients
6 quarts cold water
a whole chicken, cut up
Mirepoix-
1 onion chopped
2 stacks of celery with tops, chopped
2 carrots, sliced
4 heads of garlic, chopped
Sachet d'epices-
1 teaspoon or so black peppercorns, cracked
 
6-8 parsley sprigs, chopped
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
The above ingredients are placed into a 4 inch square of cheesecloth and tied into a sack

Instructions
Don't be intimidated by this. It's easy. You have four parts to making a stock - the COLD water, the bones/meat, the aromatic vegetables (or mirepoix to use the snooty French culinary term) and the seasonings packet (or sachet d'epices, in French). For a white chicken stock, place the bones/meat directly into the cold water for the stock; for a brown stock, brown the bones in a 350 oven until dark golden brown, almost an hour. This makes an incredibly rich, flavorful stock with tons of body. If you don't have five hours to make stock, you can do the quick chicken stock in about an hour.
Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. (It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous.)
Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for at least one more hour. Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator, it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off. You'll know you've made a really great stock with lots of body when you refrigerate it overnight, and the next morning when you go to skim off the fat the stock looks like chicken Jell-O. (See it jiggle!)


Originally Submitted
1/19/2011





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