Saturday, August 14, 2010
Dan's Chicken Stock
Ingredients:
15 lbs of chicken parts or 3 to 4 carcasses from the butcher (go ask your butcher for the neck and back of any bird, they will usually give them away)
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions:
Ok kids, it doesn't get much easier than this. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. (the bigger the better as they say) Add 7 quarts of water (there are four cups in a quart. I was never good at math, so you can do it)and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze.
Here's a good tip on freezing your stock that I learned from Ms. Stewart herself... take some muffin tins, place it on a cookie sheet and fill with the stock. Freeze overnight. Remove the stock from the tin and place in a freezer ziploc bag with the date. Each tin is usually a half a cup. This way, when you need it for gravy or whatever, you know exactly how much you need to thaw out to use! Usually stock stays good in a freezer for three to four months. It usually doesn't last that long anyhow. Voila! There you have it. Now you can tell Swanson to kiss it!
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