Chicken Recipes

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Choosing a Chicken  |  Chicken Parts  |  Trussing Chicken  |  Roasting Chicken  |  Cutting Up Chicken
Boning a Chicken  |  Butterflying Chicken  |  Making Chicken Stock  |  Making Chicken Sautes
Poaching, Casseroling & Braising Chicken  |  Chicken Stuffings

Making Chicken Stock

A good homemade poultry stock is invaluable in the kitchen. It is simple and economical to make, and can be stored in the freezer for up to 6 months. If poultry giblets are available, add them (except the livers) with the wings.

INGREDIENTS
Makes about 10 cups
2½ - 3 pounds poultry wings, backs and necks (chicken, turkey, etc)
2 onions, unpeeled, quartered
7 pints cold water
2 carrots, coarsely chopped
2 celery stalks, with leaves if possible, coarsely chopped
a small handful of fresh parsley
a few fresh thyme sprigs or
¾ teaspoon dried thyme
1 or 2 bay leaves
10 black peppercorns, lightly crushed

1. Combine the poultry wings, backs and necks and the onions in a stockpot. Cook over moderate heat until the poultry and onion pieces are lightly browned, stirring from time to time so they color evenly.

2. Add the water and stir well to mix in the sediment on the bottom of the pot. Bring to a boil and skim off the impurities as they rise to the surface of the stock.

3. Add the remaining ingredients. Partially cover the stockpot and gently simmer the stock for about 3 hours.

4. Strain the stock into a bowl and allow to cool, then refrigerate.

5. When cold, carefully remove the layer of fat that will have settled on the surface.

STOCK TIPS
If desired, use a whole bird for making stock instead of wings, backs and necks. A boiling fowl, if available, will give wonderful flavor and provide meat to use in salads, sandwiches, soups and casseroles.

No salt is added to stock because as the stock reduces, the flavor becomes concentrated and the saltiness increases. Add salt to dishes which contain the stock.

FRUGAL STOCK
Stock can be made from the bones and carcasses of roasted poultry, cooked with vegetables and flavorings. Save the carcasses in a plastic bag in the freezer until you have three or four, then make stock. It may not have quite as rich a flavor as stock made from a whole bird or fresh wings, backs and necks, but it will still taste fresher and less salty than stock made from a commercial cube.