Chicken Stock

by TAG Editor

Chicken Stock is an indispensible foundation recipe that keeps on giving.

Ingredients:
4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in two
4 ribs celery, cut in two
1 leek, white part only, cut in two lengthwise or one onion, cut in two
1 Bouquet Garni recipe
8 to 10 peppercorns
1 bulb of Roasted Garlic Recipe
2 gallons cold water

Place chicken, vegetables on a roasting pan and place in a pre-heated 375-400 degree Fahrenheit oven and roast for 30 minutes. Remove from oven and add to bouquet garni, peppercorns, and roasted garlic already and water in a 12-quart stockpot.

Cook on high heat until just before boil. Turn heat down to medium for a gentle simmer. Skim the scum from surface every 10 to 15 minutes for the first hour of cooking and then twice each hour for the next 2 hours. Add water to keep bones and vegetables covered. Simmer 6 to 8 hours.

Strain stock into another large stockpot or heatproof container discarding solids. Use immediately for another recipe or cool. Place in refrigerator overnight. It can be stored in refrigerator for 3 days or in freezer for up to 3 months