Recipe: 40 Minute Chicken Stock

40 MINUTE CHICKEN STOCK

"Most classic chicken stock recipes call for long, slow simmering using bones and vegetables. That's fine if you have the bones and the time but I prefer to use a cut-up chicken and simply simmer it for 40 minutes. I used to remove the chicken and continue simmering the stock for another 20 minutes, adding celery and parsley. Although this does add some flavor, I often don't bother when I am running short on time. The most important rule about this stock is to add only 2 quarts, you will have a hard time tasting the chicken."

1 (3 1/2 to 4 pound) chicken
1 onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
6 whole cloves

Cut chicken in to 9 pieces; legs, thighs, breast pieces, wings and back bone. Use the neck if available but reserve the liver for another use. Combine all of the ingredients plus 2 quarts water in a large pot. An eight quart pot is best.

Bring mixture to a boil. Simmer for 40 minutes. Don't bother skimming the fat and the foam as it it rises to the surface. The stock will be strained after cooking.

Remove chicken pieces and use in another recipe. Remove stock from heat and taste. It should have a nice chicken flavor as well as a nice color. Strain using a quadruple thickness of cheesecloth. Salt very lightly as stock may be reduced for another recipe which would render it over salted. The broth can now be used or immediately refrigerated. If the latter, it is best to cool it quickly by placing it in a bowl, preferable metal, which is placed inside a larger bowl half filled with ice. Stir occasionally until it reaches room temperature and then refrigerate. Remove the congealed fat layer on top of the broth before reheating. Stock can also be frozen.

Makes a scant 2 quarts chicken stock
Source: The Yellow Farmhouse Cookbook by Christopher Kimball