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Chicken Stock

Click here for the original blog entry on nomnomcat.com

Strain the Stock

INGREDIENTS:

Chicken: carcass, neck, 2 wings, excess fat

1 large onion

2 carrots

2-3 stalks celery

3 cloves of garlic

2-3 sprigs of fresh thyme

3-4 dried bay leaves

3 quarts cold water

Egg shell, optional*

* If having a very clear stock is important for your next recipe, toss in an egg shell and/or egg white. The albumen will attract and trap the "junk" and you can just skim off the floating "raft" at the end.


INSTRUCTIONS:

Butcher the raw or roasted chicken carcass.

Roughly chop the mirepoix vegetables. The garlic can be left whole - just smash it a bit to release the oils.

Brown the chicken in a large stock pot, rendering the fat of the excess skin, if using. For a "true" stock, do not season.

Add the mirepoix, herbs, and cold water. (Starting with cold water yields a less cloudy broth.)

Bring to a boil and let simmer for 3 to 4 hours.

Remove the chicken and strain out the vegetables. Store the stock in a freezer-safe plastic container or freeze in individual muffin tins as "broth bullion."


YIELDS: 1.5 to 2 quarts