Sunday, January 23, 2011

Chicken Stock

Recipe from: Brother Rick Curry, S.J., The Secrets of Jesuit Soupmaking

Preparation Time: 30 minutes
Start to Finish Time: 2 hours 30 minutes-3 hours

Stock recipes are simple building blocks for making great and tasty soups. Stock making is not an exact science. A good rule
to follow is to use fresh and flavorful ingredients. The key is long slow simmering to draw the flavor out of the bones, the
marrow, the flesh and connective tissue.
I like to have chicken stock in the freezer that I can easy retrieve to make soup or add to recipes.

1 large onion, chopped
6 large garlic cloves, chopped
3 Tablespoons olive oil
3 large carrots, chopped
4 stalks celery & celery leaves , chopped
1 Tablespoon whole black peppercorns
5 pounds chicken or turkey parts or meaty bones
Fresh cold water

  1. Lightly saute' or "sweat" the onions and garlic in a little olive oil. This will open up the flavors and carry the seasoning and essences throughout the broth.
  2. Fill the soup pot with fresh cold water and slowly bring the water up to the room temperature of the ingredients.
  3. Add more aromatics such as celery and carrots. You can also add fresh parsley, chives, & thyme. These can be added directly to the pot or place in a cheesecloth bag.
  4. Add the chicken or turkey parts/bones
  5. Slowly heat the mixture until the surface water in the stockpot settles into the gentlest possible simmer
  6. Simmer for 2 hours. Periodically skim off the foam as it rises to the top of your pot. If using a whole chicken, you may want
  7. to remove the chicken meat half way through the process so that it does not get tough.
  8. Strain the stock. This can be done with cheesecloth or a stainer. You may also want to press all the solids to catch more of the
  9. stock's essences.
You may want to refrigerate overnight and then skim off the top layer of fat.
Use the stock in soup or store in containers in the freezer for later.

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