Light Chicken Stock
From the book Boulevard by Pamela Mazzola, Nancy Oakes, and Lisa Weiss
| Yield | 12 cups |
Ingredients
| 4 | lb. chicken legs, backs, and carcasses, or use more chicken wings | |
| 7 | qt. water, about | |
| 10 | flat-leaf parsley sprigs | |
| 1 | bay leaf | |
| 1 | tsp. black peppercorns | |
| 1 | large carrot, peeled and coarsely chopped | |
| 2 | celery ribs, coarsely chopped | |
| 1 | leek, halved lengthwise, cleaned, and sliced ½ inch thick | |
| 1 | large onion, coarsely chopped |
Steps
- Put the chicken into a large stockpot and cover with the water, adding more if necessary. Bring the water to a boil over high heat and skim off the foam. Meanwhile, tie up the parsley, bay leaf, and peppercorns in a cheesecloth bag to make a bouquet garni. Add the carrot, celery, leek, onion, and bouquet garni to the pot and bring back to a boil. Skim again and decrease the heat to maintain a simmer. Cook for 2½ to 3 hours, skimming occasionally. Strain through a fine-mesh sieve into a large bowl or two, let cool completely, and skim once more. Refrigerate, covered, for up to 4 days, then bring back to a boil and refrigerate for 2 more days, or freeze for up to 2 months in small containers.
This content is from the book Boulevard by Pamela Mazzola, Nancy Oakes, and Lisa Weiss.
Copyright 2005 Ten Speed Press