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Homemade Chicken Stock
This recipe for chicken stock forms the basis for a variety of chicken soups.Suggestions for three favorites follow.
Makes about 8 cups (64 fl oz/2 L) stock; serves 6-8
Ingredients:
4 lb. (2kg) chicken wings and backs
2 whole chicken legs, with thighs attached
2 1/2 qt (2.5 L) cold water
1 yellow onion, cut into chunks
3 celery stalks, cut into chunks
2 carrots, cut into chunks
1 leek, carfully rinsed
1 bay leaf
6 peppercorns
6 fresh parsley sprigs
Method:
1. Place all the chicken pieces in a large pot and add the water.
2. Bring to a boil, skimming off any froth that forms on the surface (As the liquid-here, chicken stock-begins to reach a simmer, use a wire skimmer to remove the forth that rises to its surface. Continute skimming until no more forms).
3. Reduce the heat to low, cover partially and simmer gently for 1 hour, skimming the stock several more times.
4. If using the stock for soup, remove the chicken legs, skin them, remove the meat and dice; set aside. Return the skin and bones to the pot.
5. Add the onion, celery, carrots, leek, bay leaf, peppercorns and parsley to the pot.
6. Cover partially and continute to simmer gently for 3 hours longer.
7. Pour the stock through a sieve placed over a bowl. Let cool, then remove the fat by spooning it from the surface (Use a large spoon to skim off the fat that has risen to the top. Draw a paper towel over the top to absorb any remaining fat.) or chilling the stock until the fat congeals and then lifting it off.
Use the stock in any recipe calling for chicken stock, or reheat the stock and add a selection of your favorite ingredients to make soup. For cream of chicken soup, add 2 cups (16 fl oz/500ml) heated heavy (double) cream. For chicken noodle soup, add 1 1/2 cups (9 oz/270 g) cooked egg noodles. For chicken rice soup, add 6 tablespoons white rice to the simmering stock and simmer until tender, about 20 minutes. Finish any of the soups with the addition of the reserved diced cooked chicken, salt and ground white pepper to taste and a prinkling of chopped fresh parsley.
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