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