Recipe: Basic Chicken Stock
Makes 1 ½ quarts 3 ½ pound cut-up fryer chicken About 3 to 4 quarts water 2 to 3 teaspoons kosher salt, divided ½ teaspoon...
Makes 1 ½ quarts 3 ½ pound cut-up fryer chicken
About 3 to 4 quarts water
2 to 3 teaspoons kosher salt, divided
½ teaspoon whole black peppercorns
2 carrots, scrubbed and cut into chunks
1 medium onion, quartered
2 cloves garlic, smashed
2 stalks celery, cut into chunks
4 parsley sprigs
1. Put chicken into a 6-quart pot, and add enough cold water to cover by about 2 inches. Bring to a high simmer and boil over medium-high heat, skimming off the foam as it rises to the surface. Continue skimming for about 5 minutes.
2. Add 2 teaspoons salt, peppercorns, carrots, onion, garlic, celery and parsley. Simmer 35 to 45 minutes or until chicken is tender and cooked through; skim occasionally. Remove chicken pieces from stock. Remove meat from bones; discard skin. Add bones to stock and continue to simmer 20 minutes. Taste and add a little more salt if needed.
3. Drain stock through a colander into a bowl and set aside until cooled. Discard vegetables. When chicken meat is cool, shred or dice the meat. Refrigerate up to 3 days, or wrap well and freeze up to 1 month.
4. When stock has cooled, cover and refrigerate. Once chilled, remove any fat that has solidified on top. The stock can be refrigerated up to 3 days; or pour into plastic containers, leaving about ½ inch headspace, and freeze up to 3 months.
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