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Active Time: 5 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Makes about 2 1/2 qt
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| Homemade chicken stock provides a flavorful base for a range of soups, stews, sauces and braises. Enterprising home cooks can have fresh stock on hand simply by making the stock ahead and freezing it in small freezer bags to use as needed. |
RECIPE INGREDIENTS
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DIRECTIONS
Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.
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In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 qt). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low and simmer, uncovered, for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.
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Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve. Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 2 1/2 qt
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