|Nutritional Guidelines (per serving)|
|Servings: 1 Gallon (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken stock is incredibly versatile. You can use it as a base for soups and sauces, a cooking liquid for rice or risotto, for braising poultry or vegetables, and so on. A few tips:
- The neck, back, ribs and wings are excellent for making chicken stock. Best of all, however, are the feet.
- Always start with cold water. This helps extract more collagen, giving the stock more body.
- Don't let the stock boil. It should stay at a gentle simmer.
- Don't stir the stock as it simmers! All you need to do while it simmers is skim the scum off the top, and add water if it drops too low.
- 2 to 3 pounds chicken bones (or the carcass from a roasted chicken)
- 1 medium onion (peeled and chopped)
- 1 medium rib celery (chopped)
- 1 medium carrot (peeled and chopped)
- For the Satchet:
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 to 4 stems parsley
- 3 to 4 black peppercorns
- 1 whole clove
Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
Rinse chicken bones in cold water and transfer to a heavy-bottomed stockpot.
Add enough cold water to the pot to completely cover the bones — about 5 quarts.
Bring the pot to a boil, then immediately drain and rinse bones.
Return the blanched bones to the pot and again cover with fresh, cold water.
Bring the pot to a boil, then lower the heat to a simmer.
Skim off the scum that rises to the surface.
Add chopped carrots, celery, and onion, (also called mirepoix) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.
Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.
Note: For an illustration of a sachet, see this glossary entry on the sachet d'epices.