Chicken Stock
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Chicken Stock
Chicken Stock
1 whole cut-up chicken
4 stalks celery cut into 2 -inch pieces
4 carrots cut into 2-inch pieces
1 large onion, peeled and cubed
2 bay leaves
4 sprigs Italian parsley
2 large sprigs thyme
10 cups cold water
1. Place chicken and vegetables in a large stock pot. Wrap herbs in cheesecloth tied with string and add to the pot along with water. Always use cold water, which helps extract flavor.

2. Bring to a boil and skim the grayish foam that forms on the surface. Reduce heat and simmer for 1 hour, skimming the surface occasionally.

3. Remove chicken from pot and strip off the meat from the bones. Save meat for future use. Return bones to the pot and cook for
2 hours more.

4. Strain vegetables from stock and pour stock through a fine mesh sieve, pressing the vegetables to release any stock. Discard
vegetables. Cool stock quickly and refrigerate. Remove solidified fat from the surface before using.

Other Stock Tips

? To give beef, ham and fish stocks fuller flavor and for deeper color, first roast the bones on a baking sheet at 400F for 15 to 20 minutes until browned, then add to water with herbs.

? Fish heads are best for making fish stock. Follow the same procedure as chicken stock.

? For vegetable stock, first roast vegetables at 400F for 15 to 20 minutes, then add to water with herbs.

? To give depth to your chicken stock, use the carcass of a rotisserie chicken.