Martian Food
Sep 18, 2015
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Chicken StockActive time:20 minutes Start To Finish:3 hours, 20 minutes Difficulty:
Yield: About 5 quarts Source: André Soltner, Food and Wine Magazine Add to Favorites Print Recipe |
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Ingredients:
2 4-pound chickens
4 leeks, coarsely chopped
4 carrots, coarsely chopped
4 celery ribs, coarsely chopped
4 unpeeled cloves garlic
2 medium onions, coarsely chopped
8 parsley sprigs
4 thyme sprigs
2 bay leaves
Directions:
Combine all of the ingredients in a large pot and bring to a boil. As soon as it boils, reduce the heat so that the stock is barely simmering. Skim off the foam as necessary. After one hour, remove the chicken from the pot. Once the chicken has cooled, skin the meat and take it off the bones. Return the skin and bones to the pot and keep the chicken for another use. Continue simmering for another 1-2 hours. Strain the stock, let it cool, and refrigerate overnight. Once the fat has congealed, remove it and either toss it or keep it to use in other recipes instead of oil.
Notes:
To freeze, pour one-cup portions into quart-size freezer bags. Lay flat on a large baking sheet until frozen, then just store in the freezer for up to 3 months.
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