Rich Chicken Stock
|1 fryer chicken; (about 4 pounds), whole (thawed if frozen), giblets removed|
|1 largeonion; quartered|
|4 Whole cloves|
|2 mediumleeks; halved lengthwise and washed well to remove all dirt and grit|
|3 carrots; scrubbed and cut into thick slices|
|3 stalksCelery, with leaves; cut into quarters|
|6 sprigsparsley, fresh|
|1 teaspoondried thyme|
|2 clovesGarlic; minced|
|1 bay leaf|
|6 wholeblack peppercorns|
|12 cupsWater to cover|
Rich Chicken Stock Preparation
Place the chicken in the stockpot, breast side up. Arrange all the vegetables and herbs around and on top of the chicken. Add about 12 cups of water to the stockpot to within about 2 inches of the top and bring to a boil. Skim the froth from the surface. Cover loosely (that is, with the lid ajar) and simmer for 2 hours.
Remove from heat and remove the bird from the stockpot. Allow to cool and remove the skin and meat from the bones, reserving the meat for other uses. Return the bones and skin to the stockpot and bring to a low boil. Cover loosely and simmer for at least two more hours - cooking it longer will just make the flavor richer. Add boiling water if necessary to keep the volume of liquid fairly constant.
Strain stock through a sieve, pressing on the solids to remove as much liquid as possible. Store the stock in either one large bowl or several smaller containers in the refrigerator overnight. Skim the fat off the next day, then freeze any stock that you won't be using within the next three days.
I freeze this in 1 cup batches. Freeze within 3 days of making.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Rich Chicken Stock. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven