Side Pannel
Chicken Stock or Broth
Chicken Stock or Broth
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Poultry, Vegetables
Ingredients List
- 2 lb Chicken gizzards
- 2 lb Chicken necks and backs
- 1 md Onion; peeled; stuck with:
- 3 Cloves (stuck in onion)
- 1 Leek; well washed; trimmed
- 1 Carrot; scraped
- 2 Garlic cloves; peeled
- 1 Bay leaf
- 1 Parsley sprig
- 1 ts Thyme; dried
- 6 Peppercorns
- 3 qt Water
- 1 tb Salt
Directions
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water
in a deep 8 quart pot or a stockpot. Bring to a boil. After 5 minutes, skim
off the scum that forms on the surface with a wire skimmer or a large
spoon. Continue to boil rapidly for 15 minutes, skimming, then reduce the
heat; cover the pot and simmer for 2 to 2-1/2 hours. Season with salt to
taste about 1 tablespoon. Strain the broth through a sieve lined with
several thicknesses of cheesecloth into a large bowl and cool thoroughly in
the refrigerator. Save the gizzards (they are good eating) and discard the
other chicken parts and the vegetables. When the stock is cold, remove the
layer of fat that has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to always have on hand good
home-made beef, chicken or veal stock, but you have to be realistic. You
must gauge your stock-making by the space you have to keep it in. Two or
three days is about as long as you should keep stock in the refrigerator;
if you keep it longer you should remove it and boil it up again before
using. If you want to keep it for much longer periods of time, freeze it.
You can safely keep stock frozen for up to three months. * Double Chicken
Broth * Put the cold, fat-free, 2-1/2 quarts of previously make chicken
stock into an 8 quart pan. Add a whole stewing fowl or roasting chicken
weighing 4 to 5 pounds. Bring slowly to a boil. Again, skim off any scum
that forms on the surface; reduce the heat; cover and simmer gently until
the chicken is very tender, about 1 hour for a young chicken, or 2 to 2-1/2
hours for a fowl. Remove the chicken and either serve it as poached chicken
or remove the skin, take the meat from the bones and use it for chicken
dishes ~- a chicken salad, hash, chicken pie, or creamed chicken. Strain
the broth through several thicknesses of cheesecloth into a bowl; let cool,
then skim off the fat. You now have two quarts of beautifully rich, strong
broth to use for cooking. Should you want to reduce it even more and
clarify it for consomme', ... see the recipe: Chicken Consomme' by James
Beard. Note: Chicken consomme' must be absolutely fat-free and clear so
it's very important that in the above directions you skim off all the scum
that forms on the surface in the chicken stock broth and double chicken
broth and strain it through several thicknesses of cheesecloth, and remove
all the fat after the broth has cooled.
in a deep 8 quart pot or a stockpot. Bring to a boil. After 5 minutes, skim
off the scum that forms on the surface with a wire skimmer or a large
spoon. Continue to boil rapidly for 15 minutes, skimming, then reduce the
heat; cover the pot and simmer for 2 to 2-1/2 hours. Season with salt to
taste about 1 tablespoon. Strain the broth through a sieve lined with
several thicknesses of cheesecloth into a large bowl and cool thoroughly in
the refrigerator. Save the gizzards (they are good eating) and discard the
other chicken parts and the vegetables. When the stock is cold, remove the
layer of fat that has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to always have on hand good
home-made beef, chicken or veal stock, but you have to be realistic. You
must gauge your stock-making by the space you have to keep it in. Two or
three days is about as long as you should keep stock in the refrigerator;
if you keep it longer you should remove it and boil it up again before
using. If you want to keep it for much longer periods of time, freeze it.
You can safely keep stock frozen for up to three months. * Double Chicken
Broth * Put the cold, fat-free, 2-1/2 quarts of previously make chicken
stock into an 8 quart pan. Add a whole stewing fowl or roasting chicken
weighing 4 to 5 pounds. Bring slowly to a boil. Again, skim off any scum
that forms on the surface; reduce the heat; cover and simmer gently until
the chicken is very tender, about 1 hour for a young chicken, or 2 to 2-1/2
hours for a fowl. Remove the chicken and either serve it as poached chicken
or remove the skin, take the meat from the bones and use it for chicken
dishes ~- a chicken salad, hash, chicken pie, or creamed chicken. Strain
the broth through several thicknesses of cheesecloth into a bowl; let cool,
then skim off the fat. You now have two quarts of beautifully rich, strong
broth to use for cooking. Should you want to reduce it even more and
clarify it for consomme', ... see the recipe: Chicken Consomme' by James
Beard. Note: Chicken consomme' must be absolutely fat-free and clear so
it's very important that in the above directions you skim off all the scum
that forms on the surface in the chicken stock broth and double chicken
broth and strain it through several thicknesses of cheesecloth, and remove
all the fat after the broth has cooled.
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