Hearty Chicken Stock ala CIA
Andy Anderson !
This recipe is simple, but it does require your attention; as a matter of fact, it takes about 4 hours to make this excellent stock, but in the end it’s well worth the wait.
If, after you make this stock, and take the next step and create a consommé by building a raft, you have a super flavorful liquid that will knock your socks off.
That’s right, your socks will actually be blown off your feet.
- 6-8 lb
- chicken bones
- 6 qt
- cold, filtered water
- 1 large
- onion, finely chopped
- 1 1/2 stalk(s)
- celery, finely chopped
- 1 medium
- carrot, finely chopped
- 2 medium
- bay leaves
- 2 sprig(s)
- 2 sprig(s)
- black peppercorns, whole
- 1/2 tsp
- table salt, or half that if kosher
Chef's Note: If you have a butcher shop, close at hand you can probably get all the chicken bones you need.
Chef’s Note: Simmering is not boiling. In a simmer there are occasional bubbles breaking the surface, and very little movement in the pot.
Chef’s Note: You could tie all the veggies together in cheesecloth (called a: sachet´ d´epices); however, since you are going to strain the veggies out of the stock at the end, I don’t really see a need.
Stock: A strained liquid that results from simmering meats, fish, herbs, and vegetables in water. Used as a basis for soups or sauces.
Broth: A flavorful, aromatic liquid made by simmering water or stock with meat or vegetables. Usually, for only an hour.