Recipe: The Amateur Gourmet's Chicken Stock
The Amateur Gourmet's Chicken Stock
This stock is an amalgam of Patricia Wells's and Jean-George Vongerichten's chicken stocks. Adam Roberts (AKA the Amateur Gourmet) created this recipe while writing his Serious Eats article Fully Stocked. Here is Patricia Well's Risotto recipe, which Roberts cooked with this stock.
Ingredients
4 pounds chicken parts (necks and wings), rinsed
1 large onion, halved, each half stuck with a whole clove
3 garlic cloves, cut in half
4 large carrots, peeled
2 leeks, trimmed and washed
3 or 4 thyme sprigs
4 whole black peppercorns
Procedure
1. Combine all the ingredients in a large saucepan or small stockpot and cover with cold water. Bring just to a boil, reduce the heat, and continue to simmer, as gently as possible, for 3 hours, skimming as necessary.
2. Line a fine-mesh sieve with dampened cheesecloth and set over a large bowl. Ladle the liquid into the bowl, cool to room temperature, and skim off any fat that rises to the surface.
Wells says, "The stock may be refrigerated for up to two days or frozen for up to two months." Vongerichten says, "Use immediately, or refrigerate for up to three days, or freeze for up to three months."
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2 Comments:
Did you leave the peels on your onions and garlic?
They add so much depth of flavor and actually a lot of the sunny yellow color we all associate with chicken stock. Onion peels have been used for centuries as a yellow dye.
Ann at 8:33AM on 03/27/07
I use Alton Brown's recipe and try to simmer for at least eight hours. Apparently that's how you get all the gelatinous goodness out of the bones.
Chew at 2:42PM on 03/28/07