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BASIC CHICKEN STOCK

Category:    Chicken
Yield: 1 servings
 
      4 lb Chicken Wings                       4    Fresh Parsley Sprigs
      4    Cold Water                          4    Cloves
      3    Stalks Celery, Sliced               4    Black Peppercorns
      1    Onion, Sliced                       1 ts Thyme, Dried, Crumbled
      1    Carrot, Sliced                      1    Bay Leaf
 
  Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil
  over high heat.  Reduce heat to medium-low and simmer 15 minutes, skimming
  foam from surface.  Add remaining ingredients to pot; simmer 2 hours.
  Strain stock, lightly pressing on solids to release all liquid. Chill stock
  until cold and fat on top is solid, at least 6 hours and up to 2 days.
  Discard fat. Boil stock in heavy medium saucepan over high heat until
  reduced to 8 cups, about 30 minutes.  (Can be prepared ahead.  Cover and
  refrigerate 2 days or freeze up to 6 months.) Makes 8 cups. Recipe from Bon
  Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole
  Chicken Cookbook" (Ballantine, 1992). Note from me: We usually freeze our
  stock in ice trays until frozen; then we put in large zip lock freezer bag,
  labeled for storage.  We know that approximately 7 stock "cubes" equal one
  cup of stock, so it makes it easy to pop out a few when cooking, or take
  out a measured amount for a recipe. Sure is nicer to have your own
  *unsalted* stock to use instead of the canned, which is so hard to find
  with little or no salt.  We also make our own garlic broth and store it the
  same way, and occasionally make our own beef broth.  Whenever we make a
  smoked turkey (and can resist using the carcass for gumbo), we make turkey
  stock, too. Source: Bon Appetit - March, 1993
 

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