This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
- Serves: 6 persons
- 4pounds raw chicken bones
- 6quarts water
- 2onions, unpeeled, quartered
- 2carrots, peeled and halved crosswise
- 2celery stalks, halved crosswise
- 1teaspoon black peppercorns
- 2bay leaves
- 4thyme sprigs
- 5parsley sprigs (or 10 stems)
- 1tablespoon white-wine vinegar
Step 1Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
Step 2Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
Step 3Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Step 4Strain the stock through a fine-meshed sieve. Let cool.
Step 5Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.