Chef ChatChef:
Julie Logue-Riordan |
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Food Mood:
Poultry and Game |
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Cuisine:
Regional American |
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Servings: 7 quarts |
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Ingredients |
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| 2 tablespoons unsalted butter 3 onions peeled and sliced 1 inch thick 3 carrots peeled and sliced 1 inch thick 2 celery stalks sliced 1 inch thick 4 cloves garlic unpeeled 1 bouquet garni (3-6 parsley stems, 3 sprigs thyme, 1 bay leaf and 6 white pepper corns) 5 chicken carcasses (including necks, gizzards, feet and heads if available) or 4 pounds of chicken wings about 4 quarts filtered water |
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Method |
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| Melt the butter in the stock pot add the vegetables and gently saute for several minutes. Add the chicken parts and continue to saute gently. Do not let vegetable or chicken brown. Add water to cover all the ingredients by 1-2 inches. Bring to a boil over high heat, skimming the foam regularly. Add the bouquet garni to the pot. Skim and degrease at necessary, reduce heat so that it is at a gentle simmer and cook for 2 1/2 hours. Strain through a chinois, cool quickly and degrease before storing. |
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Notes |
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| Do not use livers. There should be little reduction so the recipe should yield about 7 quarts. The stock is skimmed before adding the seasonings because they tend to float. |
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