Chicken or beef stock
3 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 172-173 | ||
| 1 | Garlic clove(s) | |
| 3 | Stalks celery with leaves halved crosswise | |
| ½ | teaspoon | Black peppercorns |
| 1 | teaspoon | Salt * |
| 1 | Bay leaf | |
| 6 | Sprigs parsley | |
| 4 | Sprigs dill | |
| 1 | Sprig thyme | |
| 2 | smalls | Parsnips |
| 1 | small | Parsley root (opt) |
Directions
* 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