Mmm Mmm Monday! Poultry Stock

Today's recipe is for chicken stock and is from the website Soupsong.  The first link includes recipes for fish, chicken, beef and vegetable stock, as well as some less common stocks.  It also includes a brief discussion of stocks, homemade and otherwise, including this little tidbit:

For the purist with the big freezer, I include here a number of recipes for fond de cuisine--the French word for stock, which, translated literally, means "foundation of the kitchen."

As usual, I'll repeat the recipe here jico link rot.  My deviations are in italics.

Chicken Stock (5 quarts) (this time it was actually poultry stock bc it was mixed chicken & turkey)

• 4-5 lbs chicken parts--backs, wings, necks (I used chicken bones, scraps from trimming chicken breasts and the carcass from our Thanksgiving turkey breast)
• 2 onions, chopped
• 2 cloves garlic, crushed (I'm sure I put in more garlic than this)
• 1carrot, washed and trimmed (put in 4-6 carrots)
• parsley
• 2bay leaves (I think I put in 3-4 and forgot to look for them when I strained the broth.  Oh well.)
• 2 teaspoons salt
• 1 teaspoon white peppercorns (don't have white so used black)
• I usually also put in stuff like a vague amount of parley and whatever other herbs I feel like adding.

Put everything into a large stockpot and add water to the 3/4 point. Bring to a boil slowly, then reduce heat to a simmer and cook, covered, for 2 hours. Remove cover and simmer at least another hour. Strain stock and pour it into different sized containers (for different uses). Let sit til cool, then freeze, leaving the chicken fat on top to seal. When you're ready to use, it's easy enough to peel the fat off the top--and use it for other purposes, if you like.

The stock ready to cool, label and freeze.

 

A day or two later I made chicken barley soup with the stock.  That recipe is from my dear friend Jill and it includes a secret ingredient.  I'm debating whether or not to share this recipe bc sharing would involve divulging the secret ingredient.

Comments

[Frank]

Mmmmm, must try this! Thanks!