Basic Chicken Stock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. chicken backs, necks and wingtips
2 tbl. canola oil
2 large onions, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, smashed
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried parsley
2 bay leaves
2 cups white wine
2 quarts cold water
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Directions: |
Directions:Warm the canola oil in a large stockpot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes. Add the garlic and the seasonings. Cook for one minute, stirring constantly. Add the chicken parts and cook for 5 minutes more. Add the wine and scrape the bottom of the pan with a spatula to get all the brown bits. Add the cold water and bring the stock to a simmer. Continue cooking until reduced by half, about 2-3 hours, being sure to skim any foam or scum that rises to the surface. After the stock has been reduced, it is ready to be put through a strainer and transferred to other containers to be refrigerated or frozen. Note: Fat canned be skimmed off stock after it has been refrigerated overnight. |
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Number Of
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Number Of
Servings:1 quart of stock |
Preparation
Time: |
Preparation
Time:About 4 hours |
Personal
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Personal
Notes: Natalie: This recipe is from The Soupbox Recipe Book, a collection of soup recipes from The Soupbox in Chicago. It makes every chicken stock based soup better. I make a couple of big batches a year whenever I have bones (from a rotisserie chicken of from the Thanksgiving turkey for turkey broth), and freeze difference size portions (between 1 and 4 cups). I tend to choose chardonnay as my white wine since it has a more buttery taste and is known to compliment chicken. One time I accidentally put in an entire bottle - it still turned out well.
Donna: No trip to Chicago was complete without a trip to The Soupbox for lunch! I was delighted when their recipe book came out and Nat gave one to me for Christmas. As to the stock, I have cooked a whole chicken this way instead of just the bones. The broth was delicious and I used the cooked chicken for another recipe. Killed two birds with one stone so to speak.
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