Basic chicken stock-martha stewart living

9 Cups

Ingredients

Quantity Ingredient
1 3-to-3 1/4-lb chicken with giblets, skin removed, quartered
2 pounds Chicken wings
4 mediums Carrots, trimmed, scrubbed, and quartered
1 medium Parsnip, trimmed, scrubbed, and quartered
1 large Spanish onion, peeled and quartered
2 Inner stalks celery with leaves, cut into large chunks
1 Leek, cleaned well, bottom trimmed, and quartered
12 Parsley stems, tied together with kitchen string
2 Plum tomatoes, quartered
8 Peppercorns
1 teaspoon Salt, or to taste
2½ quart Water, or as needed

Directions

1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.

The water should just cover the chicken. Bring to a boil over high heat, then reduce to low and simmer for 2½ hours, skimming off foam frequendy.

2. Carefully strain broth through a fine sieve into a clean pot (for a clearer stock, line sieve with cheesecloth). Let cool for 20 minutes, then refrigerate, covered, overnight, or until fat congeals in a firm layer on top. Remove fat with a large spoon before using stock.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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