Chicken Stock

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 1/2 teaspoons kosher salt, divided
• 4 pounds chicken parts with bones, chopped into pieces
• 5 quarts boiling water
• 2 bay leaves
• 1 tablespoon black peppercorns

Directions

Using a paper towel, wipe the inside of a medium stockpot with a little of the oil. Heat the stockpot over medium heat until hot. Add the remaining oil, the onion, celery, and carrot. Sprinkle with 1/2 teaspoon of the salt, stir well, cover, and cook for about 4 minutes, until the onion is soft. Transfer the onion mixture to a bowl. Allow the stockpot to reheat and, in batches, lightly brown the chicken. When all the chicken is browned, combine the onion mixture and the chicken in the pot. Reduce the heat to low, cover, and cook for about 20 minutes. The chicken should have released some juices. Carefully add the boiling water, bay leaves, peppercorns, and remaining 1 teaspoon salt, and stir well. Bring to a boil, then reduce the heat to medium-low. Cover with the lid slightly askew and simmer for about 1 1/2 hours, stirring occasionally, until the broth is rich and flavorful. Remove from the heat and allow the stock to cool slightly. Pour the stock through a fine- mesh strainer set over a large bowl and discard the solids. If using the stock right away, skim off and discard any fat. If not, cool the stock completely, in an ice bath, uncovered. Skim the fat, cover, and refrigerate or freeze. The stock can be kept in the refrigerator for 2 to 3 days or in the freezer for 1 month.

Submitted 6/14/07.
Source: The Cookware Cookbok
Submitted By: b smith

Chicken Stock