Basic Chicken Stock

1. 1

   Cover the chicken parts with 3 1/2 quarts cold water in a large stainless steel stockpot and bring to a boil.

2. 2

   When the stock comes to a full boil, reduce the heat to a low simmer and skim off the gray foam that rises to the surface.

3. 3

   Add the onion, carrot, celery, parsley, thyme, bay, and salt.

4. 4

   (If you plan to make a reduction, salt the stock more sparinglyit will become saltier as it reduces.)

5. 5

   Cook gently for 3 hours, until the broth tastes rich and is a light golden color.

6. 6

   Strain through a fine-mesh sieve or a colander lined with cheesecloth.

7. 7

   Allow the stock to cool completely; skim the fat and promptly refrigerate.

8. 8

   The stock is ready to use as is, or may be reduced to create a glaze or sauce.

9. 9

   Variation: For a brown stock, roast the chicken parts and vegetables in a 450F, oven until nicely caramelized, about 30 minutes.

10. 10

    Deglaze the roasting pan with a little red wine, and add a little crushed tomato to the pot.

No additional tips available.