Chicken Stock

Name: Chicken Stock
Ingredients: 4 lb (2 kg) chicken carcasses; 4 oz (125 g) onions, in medium dice; 2 oz (60 g) carrots, in medium dice; 2 oz (60 g) celery with leaves, in medium dice; 2 oz (60 g) parsnips (optional), in medium dice; 2 oz (60 g) leeks (optional), in medium dice

Category: Broth And Stock

Ingredients

4 lb (2 kg) chicken carcasses
4 oz (125 g) onions, in medium dice
2 oz (60 g) carrots, in medium dice
2 oz (60 g) celery with leaves, in medium dice
2 oz (60 g) parsnips (optional), in medium dice
2 oz (60 g) leeks (optional), in medium dice

Instructions

Place the chicken carcasses in a stockpot, and cover with water.
Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
At this point, there are two options:
Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.

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