Fat Free Chicken Stock Recipe
Ingredients
4 pounds chicken boned with a few scraps of meat left on
3 unpeeled carrots trimmed and cut into chunks
2 unpeeled parsnips, trimmed and quartered lengthwise
1 large yellow onion cut into 1 inch chunks
5 stalk celery, trimmed and quartered
15 sprigs fresb parsley ends trimmed About 5 quarts) water
12 whole black peppercorns
Directions
Put the chicken bones, vegetables, and parsley in a large stockpot.
Cover with the water.
Bring to a rapid boil over high heat, then skim the foamy residue off the top.
Reduce the heat to low and sim-mer for about 4 hours, uncovered, until the bones begin to disintegrate.
Periodically skim the residue off the top.
Remove the pot from the heat.
Discard all the solid ingredients and strain the liquid into a large bowl.
Add the peppercorns and refrigerate, uncovered, for at least 2 to 3 hours.
If refrigerating overnight, cover after 2 to 3 hours.
When you take the stock out of the refrigerator, use a large spoon to lift off the layer of fat that has settled on top.
Then, using a dinner knife, scrape along the top of the stock to catch any small pieces of fat still remaining.
Place the stock in a large pot and cook over medium heat for 2 to 3 minutes, until the stock has liquefied.
Pour the liquefied stock through a strainer lined with a double layer of cheesecloth (to strain the sediment) into a clean bowl.
The chicken stock will keep for 3 days in the refrigerator or 6 months in the freezer.
We freeze it in 2 and 4 cup portions in re-sealable plastic bags.
Cover with the water.
Bring to a rapid boil over high heat, then skim the foamy residue off the top.
Reduce the heat to low and sim-mer for about 4 hours, uncovered, until the bones begin to disintegrate.
Periodically skim the residue off the top.
Remove the pot from the heat.
Discard all the solid ingredients and strain the liquid into a large bowl.
Add the peppercorns and refrigerate, uncovered, for at least 2 to 3 hours.
If refrigerating overnight, cover after 2 to 3 hours.
When you take the stock out of the refrigerator, use a large spoon to lift off the layer of fat that has settled on top.
Then, using a dinner knife, scrape along the top of the stock to catch any small pieces of fat still remaining.
Place the stock in a large pot and cook over medium heat for 2 to 3 minutes, until the stock has liquefied.
Pour the liquefied stock through a strainer lined with a double layer of cheesecloth (to strain the sediment) into a clean bowl.
The chicken stock will keep for 3 days in the refrigerator or 6 months in the freezer.
We freeze it in 2 and 4 cup portions in re-sealable plastic bags.
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