|5 pounds||Chicken bones|
|2 larges||Or 4 small leeks|
|6||Sprigs fresh Italian parsley|
|½ teaspoon||Dried thyme|
|12||Whole black peppercorns|
Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle.
Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer.
Once strained, remove the fat from the stock by skimming with a ladle.
(Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.) Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches.
Makes 1½ quarts.
Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meat for chicken salad or croquettes.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ quarts" Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 13g Protein; 44g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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