Second Cooking Chicken Stock
Ingredients
1 Medium Yellow Onion, diced
1 Large Carrot, scrubbed and diced
1 Large stalk of Celery, washed and diced
2 Cloves Garlic, smashed and left whole
2 Tablespoons Olive Oil
2 Parsley Stems
1 Bay Leaf, dried or 2 fresh Bay Leaves
6 Thyme Sprigs
10 Black Peppercorns
1 Reserved Chicken Carcass, skin removed
12 cups Filtered Cold Water
Preparation
1
Saute vegetables, herbs and peppercorns in olive oil. Do not brown.
2
Stir in all reserved chicken bones, cook 5-10 minutes.
3
Add cold water. Bring to a boil.
4
Skim any impurities that come to the top.
5
Turn heat down to a simmer . Skim as needed.
6
This will produce a nice soup base that is not cloudy.
7
Simmer uncovered until reduced slightly, about 1 1/2 - 2 hours.
8
Remove bones and discard.
9
Strain broth into a large bowl.
10
Cool down in the refrigerator or in an ice bath completely before storing or freezing
.
About
This is a "second cooking" chicken broth using the leftover bones of a whole cooked chicken. If you don't have time to make this right away, you can freeze the bones for a later use. Whatever herbs, spices, brine, or smoke that was used to cook the chicken originally, will add a unique flavor to the broth. It's much quicker than making a chicken stock, but not as rich.
Yield:
10 Cups
Added:
Friday, March 5, 2010 - 1:35pm
