Chicken Stock -- Richard               

 tags (edit): @Tried @Vogel Stocks  

 

Unlike many chefs, I don't roast the bones for chicken stock, because I don't find that it enhances the flavor. If anything, it makes it a little harsh and strong.

If you are making a sauce, reduce the stock (see VARIATIONS, below). Make the stock at least a day ahead or you can chill it and then easily remove the excess fat.

It's important to cool the chicken stock quickly to prevent bacteria from growing. If you have an ice maker you can chill the stock quite quickly. Fill the sink with ice and cold water. After you remove the stock from the stove, submerge the pot in this ice water bath. Or submerge a large sealed heavy-duty plastic bag of ice in the stock to cool it. Or do both.

Ingredients

4 pounds Chicken bones preferably necks and wings
1 large Yellow onion peeled, cut into quarters
2 large Carrots peeled, cut into quarters
4 each Leeks light green and white parts only, chopped and well-rinsed (3 cups)
1 1/2 cups Celery root cut into 1-inch dice, from 8 oz root)
1 bunch Italian parsley
2 sprigs Thyme fresh
 

Instructions
 Remove and discard all the fat and skin from the bones. Place the bones in a stockpot and cover with cold water. Bring to a boil, skimming and discarding the foam and scum that rises to the top. Add the remaining ingredients and enough water to cover the ingredients by 2 inches. Bring to a boil over medium-high heat, then reduce the heat and simmer for 2.5 hours.

Fill a large bowl with ice water. Remove the pot from the heat and strain the stock through a fine-mesh strainer lined with a piece of cheesecloth into a bowl or storage container. Discard the solids. Cool the stock in the ice bath, then cover and refrigerate overnight.

The following day, remove the congealed fat from the top of the stock with a spoon and discard. The chicken stock can be refrigerated for up to 4 days, or frozen for longer storage.

VARIATION:
Reduced Chicken Stock -- makes 4 cups.
Start with 8 cups of Chicken Stock prepared according to the recipe above.

Place the stock in a saucepan and bring to a simmer, skimming off any foam that rises to the top. Reduce the heat slightly and simmer the stock until it has reduced by half. Let the stock cool, preferably in an ice bath, then refrigerate in a covered container for up to 2 days, or freeze for longer storage.


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Yields: 8 Cups
     HAPPY IN THE KITCHEN, Michel Richard, page 305

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