Chicken Stock Recipe
There hasn't been an occasion when this Chicken Stock recipe didn't receive rave reviews. This Chicken Stock is a perfect Side Dish. The main ingredient in Chicken Stock is Chicken. Go ahead and get hooked! Now what did you think? I meant to this Chicken Stock recipe.
Ingredients
4 pounds chicken backs, wings, necks, or a 4-pound whole chicken
1 cup sliced carrots
1 cup sliced celery, with leaves
4 medium onions, peeled
4 whole cloves
1 cup dry white wine
1 clove garlic, mashed
1 1/2 teaspoons chopped thyme
1 bay leaf
3 sprigs parsley
2 tablespoons tomato paste
1 tablespoon salt
Freshly cracked black pepper
Directions
Place all ingredients and 4 quarts of cold water in a deep kettle or stock pot.
Slowly bring to a boil.
Skim; reduce heat and half-cover the kettle.
Simmer gently for 1 1/2 hours.
Remove the chicken and strip the meat from the bones (use it in any recipe that calls for cooked chicken).
Return bones to the kettle and simmer for another 2 1/2 hours.
Wring out a cheesecloth of double thickness in cold water, and use it as a lining for a sieve.
Strain the stock through this.
Stock can be stored in refrigerator for up to a week, if boiled every day, or in the freezer for up to 2 months.
If a recipe calls for extra-strong stock, boil, uncovered, over moderately high heat, to reduce by one-third
Slowly bring to a boil.
Skim; reduce heat and half-cover the kettle.
Simmer gently for 1 1/2 hours.
Remove the chicken and strip the meat from the bones (use it in any recipe that calls for cooked chicken).
Return bones to the kettle and simmer for another 2 1/2 hours.
Wring out a cheesecloth of double thickness in cold water, and use it as a lining for a sieve.
Strain the stock through this.
Stock can be stored in refrigerator for up to a week, if boiled every day, or in the freezer for up to 2 months.
If a recipe calls for extra-strong stock, boil, uncovered, over moderately high heat, to reduce by one-third
