by Kate Heyhoe
Basic Chicken Stock
From Kate Heyhoe's A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird (Capital Books, Fall 2003)
Makes about 2 quarts
In this stock version, a whole chicken is used. You may, after the first hour, remove the flavored meat from the carcass and reserve for another use, then return the carcass to the pot and continue cooking. Or, just leave the whole bird in and let everything simmer for the full time.
1 (4 to 5 pound) whole chicken, without giblets
1 tablespoon salt
2 medium onions, quartered
2 carrots, chopped
2 ribs celery, chopped
3 sprigs parsley
2 bay leaves
5 black peppercorns
1. Place all ingredients in a large pot. Fill with 3 quarts water or enough to cover the chicken. Bring the water almost to a boil over high heat. Reduce heat to low. Simmer partially covered 1 hour, skimming off any foam or scum that rises.
2. Remove the chicken and pick off the meat. Return the carcass to pot. Simmer uncovered another 1 to 1-1/2 hours. (Or, continue to simmer the whole bird, meat and all.)
3. When the stock is cool enough to work with, strain it through cheesecloth, discarding the carcass, herbs, and vegetables. Refrigerate covered for up to 3 days, or freeze for 6 months. Fat will congeal on the surface when cold, which actually helps preserve the stock; remove and discard it before use.
Variation: Chicken Stock from Bones & Pieces
Instead of a whole chicken, substitute 5 to 6 pounds chicken wings, backs, ribs, and other bony parts (including feet if you can find them). Simmer continuously for 2 hours.
Basic Chicken Stock from Kate Heyhoe's A Chicken in Every Pot
Professional Chicken Stock from the CIA
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Copyright © 2003, Kate Heyhoe. All rights reserved.
Modified March 2007