Chicken Stock

By á-170456

Ingredients

• 1 leek trimmed, and carefully washed
• 6 pounds stewing chicken parts
• 1 large yellow onion unpeeled, and root trimmed
• 1 large carrot cut 1" chunks
• 1 celery stalk with leaves cut 1" chunks
• 6 fresh parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 5 quarts water
• 1/2 teaspoon peppercorns
• Salt to taste

Details

Servings 4

Preparation

Step 1

Cut the white portion of the leek into 1-inch chunks and place in a large stockpot; reserve the green tops. Add the chicken pieces, onion, carrot and celery to the pot. Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with kitchen string. Add to the pot along with the water.

Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Add the peppercorns, cover partially and continue simmering gently for about 2 hours, skimming occasionally.

Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt and let cool to room temperature, then refrigerate. A layer of fat will solidify on the surface of the stock; lift or spoon it off and discard. Stock may be stored in a tightly covered container in the refrigerator for up to several days or in the freezer for up to 6 months.

This recipe yields about 4 quarts.