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Ingredients
- 5 lb chicken bones
- 1 lrg onion
- 1 lrg carrot
- 2 x celery stalks
- 2 lrg or possibly 4 small leeks
- 2 x bay leaves
- 6 sprg fresh Italian parsley
- 1/2 tsp dry thyme
- 12 whl black peppercorns
Directions
- Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well. Place all the ingredients in an 8-qt stock pot and cover with cool water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities which rise to the top by skimming with a ladle.
- Reduce the heat and simmer the stock for 3 to 4 hrs, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hrs for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 min, then ladle through a fine strainer.
- Once strained, remove the fat from the stock by skimming with a ladle. (Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.) Cold by placing the container of strained stock in and ice water bath, then chill. The stock will keep for about 1 week in the refrigerator, or possibly freeze in 1-c. batches.
- Makes 1 1/2 qts.
- Variation: Use a 5- to 6-lb. roasting chicken instead of bones; use the cooked meat for chicken salad or possibly croquettes.
- Yield: 1 1/2 qts
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