Chicken Stock

1. 1

   Rinse the poultry pieces in a colander under cold running water, and drain them well.

2. 2

   Place them in a stockpot with an 8-to-10-quart capacity.

3. 3

   Pour in the 5 quarts water, and bring to a boil over high heat.

4. 4

   Boil for a minute or two and you will see foam rising to the surface.

5. 5

   Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.

6. 6

   Add the remaining ingredients except the salt to the pot.

7. 7

   Bring to a boil, then lower the heat to a simmer.

8. 8

   Cook, partially covered, 2 to 3 hours, skimming off the foam and fat occasionally.

9. 9

   Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel.

10. 10

    If you plan to use the stock right away, wait a minute or two and spoon off the fat that rises to the surface.

11. 11

    The last little traces of fat can be swept off the surface with a folded length of paper towels.

12. 12

    It is much easier, however, to remove the fat from chilled stockthe fat will rise to the top and solidify, where it can be easily removed.

13. 13

    For a rich meat stock, simply substitute 3 pounds meaty veal and beef bonessuch as beef shin, veal shank bones, and/or short ribsfor 2 pounds of the chicken or capon parts and all the turkey wings.

14. 14

    Continue as described above.

* Per serving · 4 servings · Values may vary.