RICH CHICKEN STOCK Recipe
- 12 years ago
Homemade chicken stock is nutritious, tasty and incredibly versatile. It adds that special homemade warmth to just about any soup. For this classic, we used a mix of chicken thighs and drumsticks, but any combo of chicken, including wings, will work.
PREP TIME: 10 MIN. TOTAL TIME: 3 1/2 HOURS
MAKES: APPROX. 8 CUPS
(2 L)
4 lb (2 kg) chicken thighs and/or drumsticks, bone-in,
skin-on
12 cups (3 L) cold water
1 large onion, halved
2 Compliments Organic Carrots, cut into chunks
2 celery stalks, cut into chunks
1 parsnip, peeled, cut into chunks
1 tbsp (15 mL) coarsely chopped parsley stems (approx. 6 to 8 stems)
1 sprig fresh Compliments Thyme
1 tsp (5 mL) black peppercorns, lightly crushed
2 Compliments Bay Leaves, torn or crumbled
1 tsp (5 mL) salt
Compliments Cheesecloth 5 x 5 in. (12 x 12 cm)
Kitchen twine
1. Rinse chicken with cold water and place in a 16-cup
(4 L) saucepan or stockpot. Add cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface.
2. Place parsley stems, thyme, black peppercorns and bay leaves in the centre of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer
stock uncovered, with spice
bundle immersed, for 3 hours, occasionally skimming the top.
3. Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
PREP TIME: 10 MIN. TOTAL TIME: 3 1/2 HOURS
MAKES: APPROX. 8 CUPS
(2 L)
4 lb (2 kg) chicken thighs and/or drumsticks, bone-in,
skin-on
12 cups (3 L) cold water
1 large onion, halved
2 Compliments Organic Carrots, cut into chunks
2 celery stalks, cut into chunks
1 parsnip, peeled, cut into chunks
1 tbsp (15 mL) coarsely chopped parsley stems (approx. 6 to 8 stems)
1 sprig fresh Compliments Thyme
1 tsp (5 mL) black peppercorns, lightly crushed
2 Compliments Bay Leaves, torn or crumbled
1 tsp (5 mL) salt
Compliments Cheesecloth 5 x 5 in. (12 x 12 cm)
Kitchen twine
1. Rinse chicken with cold water and place in a 16-cup
(4 L) saucepan or stockpot. Add cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface.
2. Place parsley stems, thyme, black peppercorns and bay leaves in the centre of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer
stock uncovered, with spice
bundle immersed, for 3 hours, occasionally skimming the top.
3. Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).