DEFATTED CHICKEN STOCKSource: How to Eat Like a Southerner and Live to Tell the Tale by Courtney ParkerMakes about 2 quarts 4 pounds chicken wings and/or backs 4 quarts water 8 celery ribs, cut in large pieces 4 medium carrots, peeled and cut into large rings 4 medium onions, quartered 2 medium turnips, peeled and quartered 2 garlic cloves 1/2 cup chopped fresh parsley 1 teaspoon dried thyme 1 large bay leaf 2 whole cloves 8 white peppercorns Place the chicken and water in a large stockpot and boil for 30 minutes. Skim off the foam and add the remaining ingredients. Bring the stock back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half. Cool the stock and strain it through a colander that has been lined with damp cheesecloth. Pour the strained stock into an airtight container and refrigerate for several hours until the fat has solidified to form a seal on top. Refrigerate stock for up to 3 days or freeze.* When ready to use, carefully remove the solid fat with a spatula and discard. *Freeze your stock in ice-cube trays, then pop the frozen squares into resealable freezer bags for easy access.
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