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Chicken Stock

Posted by Adam Kuban, January 14, 2008 at 2:15 PM

The following chicken stock is adapted from The Culinary Institute of America's Techniques of Healthy Cooking, which is Serious Eats' featured cookbook for the week of January 14, 2008.

Chicken Stock

- yields 1 gallon (3.75 L) -
Adapted from Techniques for Healthy Cooking, from the Culinary Institute of America. Use this stock to make: Potato and Vegetable Soup.

Ingredients

8 pounds (3.65 kilograms) chicken bones, in 3-inch (8-centimeter) lengths
6 quarts (5.75 L) cold water
8 ounces (228 grams) rough-cut onions
4 ounces (115 grams) rough-cut carrots
4 ounces (115 grams) rought-cut celery
1 sachet d'epices (see below)

Procedure

1. Rinse bones with cold water.

2. In a large stock pot, combine bones with the cold water. Simmer slowly for 5 hours, skimming the surface when necessary. Add the onions, carrots, celery, and sachet; simmer until flavorful, about 1 hour more. Strain, cool, store.

Sachet d'Epices

A sachet is a combination of herbs and spices tied up in cheesecloth. Standard ingredients include 3 to 4 chopped parsley stems, 1/2 teaspoon (2.5 mL) dried thyme leaves, a bay leaf, and 3 to 4 black peppercorns. You may include other herbs and spices to your liking.

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