Chicken Stock

By Howie

Ingredients

• 1 whole chicken (3 lbs), quartered
• 14 to 16 chicken wings or 2 lbs chicken necks and gizzards
• 2 large carrots, peeled and cut in half
• 2 large celery stalks with leaves, cut in half
• 1 parsley root, peeled or 6-8 large sprigs flat leaf parsley
• 1 large leek, well rinsed or 1 large onion, peeled and stuck with a clove
• 1 large pinch salt
• 6-8 whole black peppercorns

Details

Servings 2

Preparation

Step 1

1) In a casserole, combine all ingredients and cover with water by 2 inches. Bring to a boil, slowly and carefully skim the surface often. Reduce the heat and simmer, partially covered, for 1 hour 30 minutes to 2 hours. When done, remove the stock from heat and cool, uncovered.

2) Strain the stock and when completely cool, refrigerate uncovered overnight.

3) The following day, thoroughly degrease the stock. Transfer to a casserole, bring back to a boil and transfer the stock to 1 quart containers. Again cool the stock uncovered, then cover and freeze or refrigerate.

* All stock must be cooled uncovered to prevent it from turning sour. If the stock is refrigerated, bring it back to a boil every 3 to 4 days to prevent it from souring. The stock can be frozen for 6 to 8 weeks.