Chicken Stock
This full-flavored stock is the base of many of our soups and sauces at Bar Americain. Make a double batch and freeze it in 1-quart containers so you always have some on hand. In a pinch, low-sodium canned chicken broth will work in soup recipes. However, because chicken broth is not made with chicken bones and therefore doesn’t contain any gelatin, canned broth is not recommended for any of the chicken stock–based sauces in this book.
Recipe information
Yield
Makes about 2 quarts
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Put the chicken carcasses in a large roasting pan and toss with the oil. Roast in the oven, turning once, until deep golden brown, 15 to 20 minutes.
Step 3
Transfer the carcasses to a large stockpot and add 3 1/2 quarts cold water, the onions, celery, carrots, thyme, parsley, bay leaf, and peppercorns. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 2 hours.
Step 4
Strain the stock through a cheesecloth-lined strainer into a medium pot and discard the solids. Boil over high heat until reduced by half to about 2 quarts. Let cool to room temperature and then refrigerate until cold, at least 8 hours or overnight. Once cold, remove the top layer of fat that will have risen to the top and discard. Return to the refrigerator for up to 2 days or freeze for up to 3 months.
