Chicken or beef stock

Yield: 3 quarts

Measure Ingredient
1 \N Chicken quartered trimmed of fat (4-5 lb)
1 pounds Chicken wings, backs and other parts
4 quarts Water
2 mediums Onion(s) or
1 large Onion(s)
2 mediums Carrots halved crosswise
1 large Leek, green part trimmed and washed
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 172-173
1 \N Garlic clove(s)
3 \N Stalks celery with leaves halved crosswise
½ teaspoon Black peppercorns
1 teaspoon Salt *
1 \N Bay leaf
6 \N Sprigs parsley
4 \N Sprigs dill
1 \N Sprig thyme
2 smalls Parsnips
1 small Parsley root (opt)

* omit salt if you are going to use the stock for cooking beans Note: To make beef broth, use 3 lb of short ribs of beef and 3-4 beef marrow bones instead of chicken.

Place the chicken pieces in a large 7-9 qt. Dutch oven or stockpot.

Add the water and bring slowly to a boil. Skim the foam off the surface as it collects. Add the onions, carrots, leek, garlic, celery, peppercorns and salt. Return to a boil again, then reduce heat and simmer for 1½ hours, skimming the surface as necessary.

Tie the bay leaf, parsley, dill and thyme together, add to the pot along with the parsnips and parsley root. Simmer for 1 hour more.

Strain into a large container, pressing the solids against the colander to extract as much liquid as possible. Discard the chicken and vegetables. Taste for seasoning, cool and refrigerate or freeze in 1-qt. containers for future use.

Submitted By DIANE LAZARUS On 03-29-95

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