Chicken stock (from class at cook's of crocus hill)

1 stock

Ingredients

Quantity Ingredient
5 pounds Chicken bones (not necks) backs and wings preferably
4 mediums Yellow onions,peeled and chopped
6 mediums Carrots, chopped
2 Leeks, white part only cleaned and chopped
3 Sprigs fresh thyme, or 1 tb. dried
3 Sprigs parsley
2 Bay leaves, broken
1 cup Dry white wine
1 Piece of ginger root (1\") optional
1 tablespoon White peppercorns, optional
1 tablespoon Whole coriander, optional
3 Cloves garlic, optional
Water

Directions

Yield: 1 gallon

Preheat oven to 400 degrees F.

Rinse chicken to remove any blood, and place in a simgle layer in a roasting pan. Roast for about ½ hour, turning occasionally, or until it begins to brown. add vegetables, mixing in so they become evenly coated with chicken fat. Continue roasting until the chicken is golden brown, and most of the fat seems to have been rendered.

Place bones and vegetables into a large stockpot, draining off as much of the fat as possible. Add remaining ingredients; stir to combine. Cover with cold water. Deglaze the roasting pan with 1 cup of wine, scraping brown particles from the bottom. Add to the stockpot.

Set the pot off to one side of the burner to make skimming easier.

Bring the stock to a boil and skim. Reduce the heat to a simmer, loosely cover and continue cooking for about 4 hours. Skim occasionally, but do not allow to boil.

Strain through a china cap or colander lined with cheesecloth.

Discard all bones, vegetables, etc.

Refrigerate stock. Remove any solidified fat from the stock before using or freezing.

NOTE; Freeze stock in ice cube trays for use in individual pan sauces, pint containers for gravies or in ½ gallon milk containers for use in soups.

Mary Riemerman From class at Cook's of Crocus Hill Submitted By MARY RIEMERMAN On 02-13-95

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