Chicken Stock
4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 ts Salt 6 ea Parsley sprigs 1 ea Un...
Ingredients
- 4lbfowl
- 1ea neck and giblets chopped
- 1ea onion stuck with 2 cloves
- 2ea leeks, halved lengthwise
- 2ea carrots
- 1ea stalk of celery, halved
- 2tsp salt
- 6ea parsley sprigs
Directions
- 1
4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halv
- 2
Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth
- 3
Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimmin
- 4
Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use
- 5
Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely cover
- 6
Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool
- 7
Chill the stock and remove the fat
- 8
The stock may be frozen