Saturday, September 27, 2008

Chicken Stock

I have given storage options at the end of this recipe because chicken stock is so useful to have on hand. I use it in many other recipes because it is superior to stock cubes or packet stocks. Recipe makes 4 cups.


2 medium onions, peeled
1 large carrot
2 sticks celery
1 x 3 pound (1.5 kg) boiling fowl
8 peppercorns
2 bay leaves
Sprig of fresh or 1/4 teaspoon dried thyme
5 sprigs parsley
6 cups water
Salt to taste


1. Wash and roughly chop the vegetables.
2. Place all the ingredients in a large saucepan.
3. Over medium heat, slowly bring mixture to the boil. Skim off any scum that rises to the surface. Reduce heat, cover saucepan, and simmer gently for 3 hours.
4. Strain the stock through a sieve. Reserve the meat for another dish. Discard skin, bones and vegetables.
5. Chill in refrigerator overnight and then skim off any congealed fat. Use in recipes requiring chicken stock or reheat and serve in cups as a nutritious hot beverage.

To store stock: Keep in a sealed container in refrigerator. Clarified stock will keep for a week or two if re-boiled every few days. Freeze in an ice cube tray. Store cubes in a freezer bag for convenience.

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