Chicken stock is the most common stock, an excellent base for soups and sauces. Make it by following the veal stock recipe, but substitute 4 pounds of chicken parts or bones, or a whole chicken (which can be removed when tender and used for chicken salad or other chicken dishes). Simmer slowly, uncovered, for about 3 hours, skimming to keep broth clear and adding water if necessary.
- 4 lb. chicken parts or bones
- 2 carrots
- 2 medium onions
- 2 stalk celery
- 1 washed leek (optional)
- A bouquet garni, consisting of 1 bay leaf, 1/4 teaspoon fennel seeds, 1 teaspoon thyme, 6 parsley sprigs, 6 peppercorns, and 3 whole garlic cloves, wrapp
- Place the bones (and chicken, if you're using one) in a large stockpot with water to cover well. Bring to a simmer, skimming as necessary to keep broth clear of scum.
- Add the vegetables and simmer very gently, uncovered, for about 3 hours, skimming periodically. (Remove the chicken when it is cooked through and tender). Add water if necessary to keep ingredients covered; do not allow stock to boil. Strain the stock through a sieve into a bowl.
- When stock has cooled, set uncovered in refrigerator for several hours until fat is hardened; scrape off. Use within two days or freeze.