Rich and Hearty Chicken Stock
Michael McCabe
Yield: 4 cups
Preparation Time: 30 minutes
Start to finish: 3 hours
Categories: Poultry, Stock/Broth
Copyright: 1980
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Software
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1 (4 to 5 pounds)
chicken (preferably a stewing hen)
4 chicken wings
2 chicken feet
3 quarts water
1 teaspoon kosher salt
10 whole black
peppercorns
6 large garlic cloves,
peeled and crushed
1 large yellow onion,
coarsely chopped
8 ribs of celery with
leaves, coarsely chopped
8 sprigs fresh dill
8 medium carrots,
peeled and coarsely chopped
6 medium parsnips,
peeled and coarsely chopped
"to taste"
kosher salt
"to taste"
freshly ground black pepper
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Hardware
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2 large soup pots one
with a cover
fine-mesh sieve
cheesecloth
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Rinse the chicken well and trim off all
excess fat. Place the chicken, wings and
feet in a large soup pot. Add the water
and salt, and bring to a boil. Skim off
the foam as it collects on the surface.
Add the garlic, onion, celery, and
dill. Cover, reduce the heat, and simmer
for 1 hour.
Add the carrots and parsnips to the
stock. Simmer until the chicken is
fork-tender, about 1 hour.
Remove the chicken from the pot and reserve
it for another use. Strain the stock
through a fine-mesh sieve lined with cheesecloth into another soup pot.
At this time you should have about 8 cups
of regular stock. Cook strained stock
over medium-high heat until reduced by half.
Seasoned to taste with salt and pepper.
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