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Chicken Stock

@arecipe.bsky.social

Chicken Stock — a recipe imported from the Wikibooks Cookbook.

Yield 1 ¼ gallons

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
  • 8 sprigs fresh or ¼ tsp dried thyme
  • 8 sprigs parsley with stems
  • 1 bay leaf
  • 10 black peppercorns
  • 2 whole garlic cloves, unpeeled and crushed
  • 6 sprigs dill (optional) (optional)
  • ½ tsp whole coriander (optional) (optional)
  • ½ tsp fennel seeds (optional) (optional)
  • 2 gallons water

Instructions

  1. 1
    Place the chicken carcasses in a stockpot, and cover with water.
  2. 2
    Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
  3. 3
    Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
  4. 4
    At this point, there are two options:
  5. 5
    — Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
  6. 6
    — 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.
  7. 7
    Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Chicken_Stock