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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN STOCK Recipe

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This recipe for CHICKEN STOCK is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fresh flat-leaf parsley stems
1 fresh thyme sprig
1 bay leaf
6 pounds of chicken
2 yellow onions, halved
2 leeks, white and light green parts, cut into thirds
3 ribs celery, cut into thirds
3 carrots, cut into thirds
Directions:
Directions:
Tie the parsley, thyme and bay leaf into a square of cheesecloth to make a bouquet garni.

Combine the bouquet garni, chicken, onion, leeks, celery and carrots in a large stockpot. Add cold water just to cover (about 3 1/2 quarts). Slowly bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered for 3 hours, skimming off the foam.

Strain the stock through a sieve into a large bowl. If using right away, spook off the visible fat. Otherwise, let cook for 1 hour then cover and refrigerate for at least 2 hours or for up to overnight. Using a large spoon, remove the harden fat from the surface and discard.

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 3 months. Makes about 3 quarts.

 

 

 

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