Golden Chicken Stock
By Kelly Myers, from the Kelly Myers collection
| Yield | 4 qt. |
Ingredients
| 2 | chicken hindquarters | |
| 4 | lb. chicken wings, or a combination of wings and backs | |
| ~ | Vegetable oil | |
| 1 | parsnip, peeled and cut in 4-inch lengths | |
| 2 | carrots, peeled and cut in 4-inch lengths | |
| 2 | celery stalks, trimmed and cut in 4-inch lengths | |
| 1 | bunch scallions, white and pale green parts only | |
| 12 | parsley stems | |
| 2 | pinches salt |
Steps
- If you are using backs, rinse them well and drain. Rub wings lightly with oil and roast spread out on a sheet pan in a 450-degree oven until nut-brown, about 25 minutes. Drain excess fat from the sheet pan. Put wings in an 8-to-12-quart stockpot with the hindquarters and backs if you are using them.
- Add cold water to cover by 3 inches. Bring to a boil. Turn down to a very low simmer and skim off foam.
- Add vegetables and salt. Simmer for 6 hours. Occasionally push vegetables down under the surface of the stock.
- Strain through a fine-meshed sieve and allow stock to cool to room temperature in a shallow container before refrigerating. If you must refrigerate stock before it has cooled, leave it uncovered. Covering warm liquids slows cooling, and creates conditions for bacterial growth.
- Store stock in the refrigerator for up to one week. At that point, stock can be boiled for 3 minutes, chilled, and stored for another 3 days. Skim hardened fat off the surface before using the stock.
Notes
Turkey is a widely available substitute for chicken.
Ask your butcher for chicken backs, which are very economically priced.
This content is from the Kelly Myers collection.