| Chicken Stock ~ Chicken stock is used in many recipes. Store bought has much to much salt, this can be prepared in advance and frozen for later use. Clarify stock 4 pound chicken, neck, giblets, chopped (omit liver) 1 large onion stuck with 2 cloves 2 leeks, halved lengthwise and washed well 2 carrots 1 rib celery, halved 2 tsp salt cheesecloth containing: 6 sprigs parsley 1/2 tsp dried thyme 1 unpeeled garlic clove 1 bay leaf 1. In a kettle combine the chicken and about 12 cups of cold water, bring to a boil, skim the froth. Add 1/2 cup cold water, bring the mixture to a simmer, and skim the froth. 2. Add the onion, leeks, carrots, celery, salt, and the cheesecloth bag and simmer the mixture, skimming the froth for 2 hours. 3. Remove the chicken from the kettle, remove the meat and skin from the carcass, reserve the meat for another use. Chop the carcass, return it and skin to the kettle, continue simmering the stock, adding boiling water if necessary to keep the ingredients barley covered, for 2 hours more. 4. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Note: If you place the kettle slightly off center of the burner, the froth will accumulate to one side, making it easier to skim the froth during the simmer process. Makes about 6 cups |
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