The Jones Family Cookbook
Chicken Stock
This is one of the most versatile stocks you can make. It is excellent served on its own, ladled over steamed rice or noodles. If you’re not using all of it right away,freeze the unused stock in small containers. Stewing chicken parts make a particularly flavorful stock and are less costly than fryer or broiler parts. Comment: Most soups rely upon stock—a rich essence of poultry, meat, fish or vegetables—for moistness and flavor. The stock you prepare at home will yield the finest-tasting soups of all.. Stock making is easy; and although time-consuming, it yields ample quantities, which can be refrigerated or frozen in small containers for future use. Do not, however, be deterred from making soup if you don’t have time to make stock. Seek out a good brand of canned broth at your local supermarket, or look for frozen or concentrated broth at specialty-food stores. If you like, give it an even fuller and fresher flavor by briefly simmering it with aromatic vegetables.
Ingredients
Instructions
Read the original cookbook wording
Chicken Stock
This is one of the most versatile stocks you can make. It is excellent served on its own, ladled over steamed rice or noodles. If you’re not using all of it right away,freeze the unused stock in small containers. Stewing chicken parts make a particularly flavorful stock and are less costly than fryer or broiler parts.
James Jones
Comment:
Most soups rely upon stock—a rich essence of poultry, meat, fish or vegetables—for moistness and flavor. The stock you prepare at home will yield the finest-tasting soups of all.. Stock making is easy; and although time-consuming, it yields ample quantities, which can be refrigerated or frozen in small containers for future use. Do not, however, be deterred from making soup if you don’t have time to make stock. Seek out a good brand of canned broth at your local supermarket, or look for frozen or concentrated broth at specialty-food stores. If you like, give it an even fuller and fresher flavor by briefly simmering it with aromatic vegetables.
Ingredients:
1 leek, trimmed and carefully washed
6 lb (3 kg) stewing chicken parts
1 large yellow onion, peeled, root trimmed
1 large carrot, cut into 1-inch (2.5-cm) chunks
1 celery stalk with leaves, cut into 1-inch chunks
6 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
5 qt water
1/2 teaspoon peppercorns
salt
Directions:
Cut the white portion of the leek into 1-inch chunks and place in a large stockpot; reserve the green tops.
Add the chicken, onion, carrot and celery to the pot.
Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with kitchen string.
Add to the pot along with the water.
Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms.
Add the peppercorns, cover partially and continue simmering gently for about 2 hours, skimming occasionally.
Line a strainer with a double layer of dampened cheesecloth (muslin) and set it inside a large bowl.
Pour the contents of the pot into the strainer.
Discard the solids.
Season to taste with salt and let cool to room temperature; then refrigerate.
A layer of fat will solidify on the surface of the stock; lift or spoon it off and discard.
Stock may be stored in a tightly covered container in the refrigerator for up to several days or in the freezer for up to 6 months.
Makes about 4 qts.