Wednesday, May 7, 2014

Homemade Chicken Stock

Perhaps one of the most important ingredients for making any number of other preparations is the fundamental chicken stock. Incredibly easy only requires chicken and patience.

One 4 to 5 pound whole fresh young fryer chicken
5-6 Quarts cold water
1 Cup white dry wine
3 Ribs of celery, chopped very coarsely
4 Bay leaves
8 Black peppercorns
10 Whole coriander seeds
1 1/2 Onions including their skins, chopped coarsely
3 Cloves of garlic and their skins, chopped coarsely
4 Carrots, chopped very coarsely
2 Ribs of celery

Make a bag of cheese cloth. Chopped all vegetables, combine with bay leaves, peppercorns, coriander seeds and tie all in cheesecloth bag with string and save for later. 

Cut chicken in pieces. Wash chicken several times in cold water to remove all traces of blood. Broil chicken on high on each side to take on some color.

Add chicken pieces to large stock pot. Cover with cold water and simmer on low for 20 hours.  Skin scum as it rises to the top. When no longer producing scum, add a lid. After 20 hours, remove lid and add cheesecloth bag of vegetable. Cook another four hours . Stain broth. Discard vegetables in bag. Taste broth in a spoon seasoned with a little salt. If concentrated enough, you’re done, else reduce on low without a cover until concentrated enough.

Refrigerate overnight. Remove fat layer next day. (This flavored fat is good for flavoring cooked foods and it freezes well.)

A little salt is only added if needed as a preservative to extend storage or add it later at the point of the stock’s eventual use. When adding salt, consider using sea salt.

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