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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
This
recipe makes plenty of chicken stock, and may be refrigerated for 3 days or
frozen for up to four
months. The flavorful stock can be used for many
recipes . Makes 5 quarts;
6 cups water in a large
pot
1 tsp. whole black peppercorns
6 sprigs fresh dill or 2 tsp dried dill
6 sprigs fresh parsley or 2 tsp dried parsley
2 dried whole bay leaves
1 medium onion, cut into quarters
2 carrots, scrubbed, cut into 6 pieces
2 stalks celery, washed, cut into thirds
1 four ~ pound chicken, cut into pieces
1˝ pounds of chicken thigh and leg pieces
12 cups { two 48-ounce cans } low ~ sodium chicken broth { or 12 cups water and
10 chicken bouillon cubes .
Place
water, peppercorns, dill, parsley, bay leaves, onions, carrots, celery,
chicken and chicken broth into pot. Bring to boil. Reduce heat to
a very gentle simmer, and cook for 45 minutes. Liquid should just bubble
up to the surface. A skim will form on the surface of the liquid; remove skim
with a slotted spoon, and discard. Repeat as needed. After 45 minutes,
remove chicken from the pot and set aside until it is cool enough to
handle.
Remove the meat from the
bones, set the meat aside. Return the bones to the pot. Shred the chicken
and set aside in the refrigerator for future use. Continue to
simmer the stock on the lowest heat possible for 3 hours, skimming as
needed. Strain the stock through a fine sieve into a very large bowl.
Discard the solids. Place the bowl in a sink of ice water, cool to
room temperature. Remove the fat layer
that has collected on the surface. Transfer to airtight containers. Stock may be
refrigerated for 3 days or frozen for up to 4 months.
The Lighter
Side;
Sounds,
good and healthy;
Enjoy
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| This recipe makes plenty of chicken stock, and may be refrigerated for 3 days or frozen for up to four months. The flavorful stock can be used for many recipes . Makes 5 quarts; |
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Easy Recipes
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Glenda's Attic
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May 27, 2008