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| − | {{ingredient}} | + | {{wikipedia::Chicken Stock|Chicken Stock}} |
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| − | '''Chicken Stock'''
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| − | Yield: About 1 1/4 gallons
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| − | ===Ingredients===
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| − | * 4 [[Cookbook:Pound|lb.]] (2 [[Cookbook:Kilogram|kg]]) chicken carcasses
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| − | * 4 [[Cookbook:Ounce|oz.]] (125 [[Cookbook:Gram|g]]) onions, medium [[Cookbook:Dice|dice]]
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| − | * 2 oz. (60 g) carrots, medium dice
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| − | * 2 oz. (60 g) celery with leaves, medium dice
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| − | * 2 oz. (60 g) parsnips, medium dice (optional)
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| − | * 2 oz. (60 g) leeks, medium dice (optional)
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| − | Bouquet garni:
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| − | * 8 sprigs fresh or ¼ tsp. dried thyme
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| − | * 8 sprigs parley with stems
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| − | *1 bay leaf
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| − | *10 black peppercorns
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| − | *2 whole garlic cloves, unpeeled, crushed
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| − | *6 sprigs dill, (optional)
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| − | *½ tsp. whole coriander, (optional)
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| − | *½ tsp. fennel seeds, (optional)
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| − | * 2 gallons water
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| − | ===Preparation===
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| − | #Place the chicken bones in the stockpot.
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| − | #Place over moderate heat.
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| − | #As the water comes to a boil lower the heat to a simmer.
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| − | #Scum will begin to rise. As it does so skim it off with a perforated spoon.
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| − | #At this point, there are two options:
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| − | ##Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
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| − | ##Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. (This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.)
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| − | #Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably sized portions.
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| − | ===Notes===
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| − | *If stock is refrigerated, it must be heated to boiling point for two minutes before every use and every 3 or 4 days or it will sour.
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| − | [[Category:Stock recipes|{{PAGENAME}}]]
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| − | [[Category:Chicken recipes|{{PAGENAME}}]]
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| − | [[Category:Recipes with metric units|{{PAGENAME}}]]
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