Poultry, Soup, Stocks
Chicken Stock
Source: Jeff Smith: The Frugal Gourmet Cooks Italian
URL: http://nalbone.us/recipes/
Servings: 12
Yield: 3 quarts
Preparation Time: 15 minutes
Start to Finish Time: 2 hours 15 minutes
I know you can buy canned chicken stock. Some of it is not bad ... but I promise you your Italian kitchen will run much better if you make your own stocks. After refrigeration overnight the fat can be removed from the top of the stock. The flavor will be fresh and comforting, and your soups and sauces will be superb. Further, once you taste fresh pasta cooked in your fresh chicken stock, you will never go back to bouillon cubes.
Ingredients
- 3 pounds chicken backs, and necks
- 3 quarts cold water
- 4 celery stalks, coarsely chopped
- 6 carrots, unpealed, thickly sliced
- 2 medium yellow onions, peeled and quartered
- 8 whole peppercorns
Directions
- Place the chicken backs and necks in a 12 quart soup pot and rince with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients. Bring to a simmer, skimming off any foam, and cook for 2 hours. Be sure to skim off the froth that forms when the pot first comes to a simmer.
- The stock will tast a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauces, pasta, or stews.
Copyright: The Frugal Gourmet 1993
Per Serving (excluding unknown items): 227 Calories; 18g Fat (72.9% calories from fat); 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 Fat.