Chicken stock 2
5 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Chicken carcasses |
| 4 | Celery stalks, coarsely chopped | |
| 4 | larges | Carrots, coarsely chopped |
| 2 | larges | Leeks, coarsely chopped |
| 2 | mediums | Yellow onions, quartered |
| 1 | Bunch fresh parsley | |
| 3 | Bay leaves | |
| 1 | Bunch fresh thyme | |
| 8 | quarts | Water |
Directions
Combine all the ingredients in a large stockpot and bring to a boil over medium heat. Reduce heat to low and simmer about 1 hour, skimming off the fat as it rises to the surface. Continue simmering over low hat until the stock has been reduced by one third and the flavor has intensified.
Remove from the heat and carefully strain the stock through a sieve lined with a cheesecloth. Discard the contents of the sieve. Pour the stock into a container and let cool. Then place the stock in the refrigerator for 3 hours. Remove the solidified fat from the top.
The stock will keep 5 days in a covered container.
Although Chicken Stock tastes better fresh, it can also be frozen in ice cube trays; store the cubes in plastic bags in the freezer up to 2 months. Larger quantities of stock can be poured directly into plastic bags and stored in the freezer.
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
Submitted By HILDE MOTT On 01-19-95