Chicken Stock
Well made stocks are one of the foundations of classic French cuisine. A good stock is redolent with flavor, clear, not cloudy, and rich with the naturally occurring gelatin in the bones. Have you made roast chicken and refrigerated the leftovers? Then, the next day you look at the chicken and the juices have congealed into a kind of meat Jell-O? That’s the gelatin that gives stocks—and the soups and sauces made from them—their wonderful flavor.
Recipe information
Yield
makes about 10 cups
Ingredients
Preparation
Step 1
In a large soup pot, combine the chicken wings, water, celery, onions, carrots, bay leaves, parsley, thyme, and peppercorns. Bring the mixture to a boil over high heat. Decrease the heat to low and simmer for 1 1/2 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the chicken and vegetables.
Step 2
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Before using, skim off and discard any fat that has risen to the surface.
