Chicken Stock Or Broth By James Beard, Chef

* Exported from MasterCook *

CHICKEN STOCK OR BROTH BY JAMES BEARD, CHEF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Vegetables
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken gizzards
2 lb Chicken necks and backs
1 md Onion -- peeled; stuck with:
3 ea Cloves (stuck in onion)
1 ea Leek -- well washed; trimmed
1 ea Carrot -- scraped
2 ea Garlic cloves -- peeled
1 ea Bay leaf
1 ea Parsley sprig
1 t Thyme -- dried
6 ea Peppercorns
3 qt Water
1 tb Salt

Put the chicken pieces, vegetables, garlic, herbs,
peppercorns, and water in a deep 8 quart pot or a
stockpot. Bring to a boil. After 5 minutes, skim off
the scum that forms on the surface with a wire skimmer
or a large spoon. Continue to boil rapidly for 15
minutes, skimming, then reduce the heat; cover the pot
and simmer for 2 to 2-1/2 hours. Season with salt to
taste -- about 1 tablespoon. Strain the broth through
a sieve lined with several thicknesses of cheesecloth
into a large bowl and cool thoroughly in the
refrigerator. Save the gizzards (they are good eating)
and discard the other chicken parts and the vegetables.
When the stock is cold, remove the layer of fat that
has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to
always have on hand good home-made beef, chicken or
veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep
it in. Two or three days is about as long as you
should keep stock in the refrigerator; if you keep it
longer you should remove it and boil it up again
before using. If you want to keep it for much longer
periods of time, freeze it. You can safely keep stock
frozen for up to three months.
* Double Chicken Broth *
Put the cold, fat-free, 2-1/2 quarts of previously
make chicken stock into an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing
4 to 5 pounds. Bring slowly to a boil.
Again, skim off any scum that forms on the surface;
reduce the heat; cover and simmer gently until the
chicken is very tender, about 1 hour for a young
chicken, or 2 to 2-1/2 hours for a fowl. Remove the
chicken and either serve it as poached chicken or
remove the skin, take the meat from the bones and use
it for chicken dishes ~- a chicken salad, hash,
chicken pie, or creamed chicken. Strain the broth
through several thicknesses of cheesecloth into a
bowl; let cool, then skim off the fat. You now have
two quarts of beautifully rich, strong broth to use
for cooking. Should you want to reduce it even more
and clarify it for consomme', ... see the recipe:
Chicken Consomme' by James Beard. Note: Chicken
consomme' must be absolutely fat-free and clear so
it's very important that in the above directions you
skim off all the scum that forms on the surface in the
chicken stock broth and double chicken broth and
strain it through several thicknesses of cheesecloth,
and remove all the fat after the broth has cooled.



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