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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.

One chicken, four meals

Buy a good bird and reap the rewards

Make quick chicken soup

Or a vegetarian version

Chicken Soup and Matzo Balls

Frugal soup

Cook again

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