You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.
A good stock makes a world of difference to your cooking. By good I mean stock that is light but fully flavored, not too sweet, and has a nice amber color. Like this one.
Stock is simple to make. It cooks while you go about your business and freezes perfectly. I use different size containers for freezing this stock--1 cup, 4 cup, and so on--so defrost-ing and cooking with it is really convenient. You can add herbs such as thyme chives, or rosemary to the cooking stock, but use a light hand and keep in mind the dishes the stock will flavor--the seasonings of the stock shouldn't compete with them. By the way, you'll notice that I don't add salt to the stock. That increases its versatility.
Makes about 6 quarts
10 pounds chicken parts and/or bones, necks, wings, reserved trimmings
4 large onions, unpeeled and quartered
6 large carrots, scrubbed and cut into 2-inch pieces
5 celery stalks with tops
4 leek tops, or 2 whole leeks, well washed and cut into 2-inch lengths
1 bunch Italian parsley
1 tablespoon black peppercorns
1 to 2 sprigs fresh thyme, or 1/2 teaspoon dried
2 bay leaves
2 to 3 garlic cloves (optional)
1 bunch dill (optional)
Rinse the chicken parts under cold run-ning water. Remove excess fat.
Place the chicken parts in a large pot. Add cold water to cover and bring to a boil. Reduce the heat to a simmer and using a skimmer, remove surface scum as it forms.
Simmer for 1 hour. Add the onions, carrots, celery, leeks, parsley, peppercorns, thyme, bay leaves, garlic, and dill. Simmer, uncovered, until the stock is richly flavored, about 1 hour more. (For an even richer stock, boil it gently until it's reduced by half.)
Allow the stock to cool. Strain the stock and discard the solids. For a very clear stock, first line the strainer with cheesecloth. Chill the stock and, using a large spoon, remove the solidified fat. If using the stock immediately, skim off the fat with a spoon or blot it with paper towels. Use the stock within 2 days or freeze.
