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Tuesday, January 30, 2007

Chicken Stock

Paula sent in two "stock" recipes. Here we post the Chicken Stock Recipe as she writes:

The following recipe can be made ahead and frozen. Homemade stock is so much tastier than canned or carton , which tend to have too much sodium.
Ingredients for 5 Cups of Stock
  1. 2 Lbs Chicken Pieces (wings, necks, thighs, legs, breasts)
  2. 3 Cloves Garlic (leave whole)
  3. 3 Carrots (cut into chunks)
  4. 1 Bunch Scallions (chopped)
  5. 3 Celery Stalks (with leaves, cut into pieces)
  6. 4 Cloves (whole)
  7. 1 Bay Leaf
  8. 1 Teaspoon Pepper
  9. 1/2 Teaspoon Kosher Salt
  10. 3 Teaspoons Celery Salt
  11. 6 Cups Cold Water
Directions:
  1. Place chicken pieces, garlic, carrots, celery, cloves, bay leaf, pepper, salt, celery salt and water in a large pot.
  2. Turn heat to high & Bring to a boil
  3. Reduce heat and cover pot & Cook for 1 hour
  4. While it simmers, skim the foam as the broth cooks
  5. Strain broth and discard the vegetables.
  6. If you’re using this right away, skim off the fat. If you refrigerate, you can remove the solidified fat later.
It will keep for 3 days in the refrigerator, otherwise freeze it for later use.

If you cook with some kind of planning ahead (not like moi) these recipes are great to have and to use. They certainly help you order your life and say decide to spend a day in the kitchen preparing, baking and whatever, while allowing you the freedom from cooking on other days. However, you need to be a planner for this stuff. Two for difficulty as there really is not a great deal here. The introduction of bay leaves is something I wish to point out. Bay leaves are great for many things and give many stews and meats (and my upcoming cholent recipe) a great taste as well.

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