Basic chicken stock-martha stewart living
9 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-to-3 1/4-lb chicken with giblets, skin removed, quartered | |
| 2 | pounds | Chicken wings |
| 4 | mediums | Carrots, trimmed, scrubbed, and quartered |
| 1 | medium | Parsnip, trimmed, scrubbed, and quartered |
| 1 | large | Spanish onion, peeled and quartered |
| 2 | Inner stalks celery with leaves, cut into large chunks | |
| 1 | Leek, cleaned well, bottom trimmed, and quartered | |
| 12 | Parsley stems, tied together with kitchen string | |
| 2 | Plum tomatoes, quartered | |
| 8 | Peppercorns | |
| 1 | teaspoon | Salt, or to taste |
| 2½ | quart | Water, or as needed |
Directions
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high heat, then reduce to low and simmer for 2½ hours, skimming off foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a clearer stock, line sieve with cheesecloth). Let cool for 20 minutes, then refrigerate, covered, overnight, or until fat congeals in a firm layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary