Wednesday, January 28, 2009

Chicken Stock

I like using home-made chicken stock whenever possible. Once I've saved a couple of chicken carcasses in the freezer, it's time to make the stock.

Source: Chicken Stock, Barefoot Contessa Family Style

3 (5-pound) roasting chickens (I usually use chicken carcasses)

3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut into thirds
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place ingredients in a large stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in containers and chill.

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