Boiling Chicken For Stock Recipe
By far, this is the finest Chicken Stock recipe I have ever tasted. I am very excited to know your opinion about this Chicken Stock. Send me a message about it.
Ingredients
1 stewing or roasting chicken (5 to 6 pounds) or 5 to 6 pounds chicken parts
1 large yellow onion, quartered
2 medium-size stalks celery, quartered
2 medium-size carrots, quartered
1 parsnip or turnip, quartered (optional)
6 sprigs parsley
2 bay leaves
12 black or green peppercorns
1/2 teaspoon salt, or to taste
1 teaspoon each dried rosemary and thyme, crumbled
2 cloves garlic (optional)
3 quarts water
Directions
1 In a large stockpot, combine the chicken, onion, celery, carrots, parsnip if desired, parsley, bay leaves, peppercorns, salt, rosemary, thyme, garlic if desired, and water.
Bring to a boil over high heat, lower the heat, and partially cover, leaving about 1 inch of space for the steam to escape.
Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.
2 If using a roasting chicken, remove it from the stock after 1 1/2 hours or when the juices run clear if the skin is pricked.
Remove the meat from the bones, return the bones to the pot, and continue simmering.
Save the meat foranother purpose.
Discard the skin.
3 If usinga stewingchicken orchicken parts, remove them when the stock has finished simmering and set aside to cool.
Strain the liquid through a sieve or cheese cloth-lined colander into a large heatproof bowl.
Let cool slightly, cover, and refrigerate.
Discard the vegetablesand other solids.
Meanwhile, remove the meat from the bones and save foranother use.
Discard the skin and bones.
4 Refrigerate the stock until chilled, then skim off the fat.
The stock will keep, refrigerated, in a tightly covered container for up to 3 days.
The yield varies according to how long the stock has simmered.
Bring to a boil over high heat, lower the heat, and partially cover, leaving about 1 inch of space for the steam to escape.
Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.
2 If using a roasting chicken, remove it from the stock after 1 1/2 hours or when the juices run clear if the skin is pricked.
Remove the meat from the bones, return the bones to the pot, and continue simmering.
Save the meat foranother purpose.
Discard the skin.
3 If usinga stewingchicken orchicken parts, remove them when the stock has finished simmering and set aside to cool.
Strain the liquid through a sieve or cheese cloth-lined colander into a large heatproof bowl.
Let cool slightly, cover, and refrigerate.
Discard the vegetablesand other solids.
Meanwhile, remove the meat from the bones and save foranother use.
Discard the skin and bones.
4 Refrigerate the stock until chilled, then skim off the fat.
The stock will keep, refrigerated, in a tightly covered container for up to 3 days.
The yield varies according to how long the stock has simmered.
