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1
Bring water with chicken to a boil Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts).
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2
Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
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3
Add aromatics and simmer Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface).
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4
Cook, skimming frequently, for 1 1/2 to 2 1/2 hours (depending on taste preference).
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5
Strain Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids.
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6
Discard solids.
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7
Remove fat Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
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8
Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
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9
The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
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10
Follow the above recipe, using 4 pounds of beef bones, such as knuckle or shin, and 2 pounds oxtail or short ribs (or just use 7 pounds total beef bones) in place of chicken parts, and about 6 quarts of water.
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11
Also, add 4 crushed garlic cloves, 6 sprigs parsley, and 4 sprigs thyme to the aromatics, and use 2 bay leaves and 2 teaspoons peppercorns.
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12
Simmer for 8 hours, then proceed with recipe to strain, skim off fat, and store.
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13
Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.
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14
To make mirepoix: Rinse, trim, and peel vegetablestypically two parts onion to one part carrot and one part celerythen chop them into uniform pieces.
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15
The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the food with flavor.
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16
You can add the mirepoix uncooked to stocks and broths for a light dose of flavor.
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17
To add richness to heartier stews and braises, sweat the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.
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18
Mirepoix, a French term, is only one of many possible variations.
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19
The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic.
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20
Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.
