For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Chicken Stock;
4 lb      chicken carcasses,
1           large onion, quartered
4           carrots, peeled and halved
4           stalks celery, halved
1           leek, white part only, chopped
10        sprigs fresh thyme
10        sprigs fresh parsley with stems
2           bay leaves
8           black peppercorns
2           whole cloves garlic, peeled
2           gallons cold water

1.  Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in
pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.

2.  Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine
mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as
needed to keep bones and vegetables submerged. Simmer uncovered for 4 to 6 hours.  Set aside to cool prior to straining

3.  Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool
immediately in large cooler of ice or a sink full of ice water.

4.  Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to
3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes.
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