Endlessly versatile, it is worthwhile to make your own chicken stock
Prep Time: 10M
Cooking Time: 1H
Serves: makes about 2 qts (2 liters)
- 3lb ( 1.3kg) chicken wings, chopped at the joints
- 2 celery stalks, roughly chopped
- 2 onions, quartered
- 8 sprigs parsley
- 4 sprigs thyme
- 1 bay leaf
- 1 tsp salt
- 10 whole black peppercorns, lightly crushed
- Combine the chicken, celery, and onion in a large saucepan with 2 qts (2 liters) cold water. Bring just to a boil over high heat. Using a large spoon, skim off any foam that rises to the surface. Reduce the heat to low and add the parsley, thyme, bay leaf, salt, and peppercorns. Partially cover the saucepan. Simmer for at least 1 and up to 3 hours.
- Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.
- freeze for up to 6 months
- Prepare ahead: The stock can be cooled, covered, and refrigerated for up to 2 days. Scrape any residual fat from the surface.
Turkey Stock: Substitute 2 turkey wings for the chicken wings. Add the neck and giblets (but not the liver) from 1 turkey, if available.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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