Basic Chicken Stock
Recipe By Chef Jim Coleman
Make this stock while you are preparing and cooking roasted vegetables for dinner. Freeze for use later or make a soup for an easy weekday meal.
- 4 pounds of chicken backs, necks, wings or thighs
- 1 medium onion, quartered
- 8 whole cloves
- 1 parsnip, scraped
- 1 carrot, scraped
- 1 stalk of celery
- 1 leek, split in half lengthwise and cleaned
- 1 bay leaf
- 1 teaspoon each of dried thyme, sage and rosemary
- 1 tablespoon of cider vinegar
- 1. Wash the chicken parts under cold water and place in a large stock pot or stew pot. Add 4 quarts of water to the pot and place it over high heat on the stove.
- 2. As the water warms up, insert two cloves into each onion quarter and add them to the pot. Cut the parsnip, carrot, celery and leek into 4 pieces each and add them to the pot along with the herbs and vinegar.
- 3. Bring the mixture to a boil, then reduce the temperature to allow the liquid to gently simmer. The stock should simmer for about 3 hours or until it is reduced by half. After it has reduced, strain the stock and throw away the chicken and vegetables. Allow the stock to cool slightly before refrigerating it.
- 4. For non-fat stock, chill it for 24 hours, then skim the fat off the top. The stock is now ready to use or freeze into convenient sized containers.