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Classic Chicken Stock
Recipe By : Suzanne Martinson -- Pittsburgh Post-Gazette
Serving Size : 1 Preparation Time :0:00
Categories : *** Poultry
Soups & Stews
Amount Measure Ingredient -- Preparation Method
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2 pounds chicken bones and parts
2 quarts cold water -- up to 3 quarts
1 carrot -- sliced
1 onion -- peeled and quartered
1 stalk celery -- sliced
1 bay leaf
2 sprigs thyme
1/2 teaspoon black peppercorns
In a soup pot, boil chicken bones in water.
Add all other ingredients. Return to a boil, then turn down heat to a slow sim
mer. Simmer for two hours.
Skim fat and foam off the top.
Strain the liquid (ideally through a cheesecloth, if available). Salt to taste
.
You can store in refrigerator for two weeks or in freezer for months. For free
zer, store in ice cube trays.
To make a further reduced demi-glace ideal for sauces, simmer the stock for two
more hours.
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