Makes about 2 quarts
Campanile it seems there is always chicken stock on the stoves--giant
pots of new stock being made and smaller pots simmering and
ready for use. Page through this book and you will see that
chicken stock is listed with almost the same frequency as
kosher salt and cracked black pepper. As excessive as this
may seem initially, once you learn to rely on full-bodied
stock, it will become almost as necessary as basic seasoning,
and you will want it on hand whenever you cook.
Good chicken stock will become gelatinous when refrigerated.
It should not be cloudy, nor should it be absolutely clear,
but rather a pale golden hue. To achieve this, the stock should
be strained through a colander lined with a double layer of
cheesecloth to remove any minute solid particles that may
cause discoloration. Make this stock in large quantities so
you will always have some on hand.
to 8 pounds chicken bones, including necks, feet, backs,
medium carrot, peeled, trimmed or root end, and cut into
1-inch pieces (3/4 up)
medium onions, peeled and quartered (1 cup)
celery stalk, cut into 1 -inch pieces (1/2 cup)
small leek, trimmed, cut into 1-inch pieces, and well washed
head of garlic, cut in half horizontally
sprigs fresh thyme
sprigs fresh parsley
teaspoon freshly cracked black pepper
Put the chicken bones in a large stockpot and add cold water
to cover by 2 inches (roughly 1 1/2 to 2 gallons). Over high
heat, bring the water to a vigorous boil, and skim off any
fat or foam that collects on the top.
Add the carrot, onions, celery, leek, garlic, bay leaves,
thyme, parsley, and black pepper, reduce the heat, and simmer
gently, uncovered, for about 4 hours, skimming the fat and
foam off the top as it accumulates. The stock is ready to
be strained, and the removed, when all the cartilage has dissolved
from the bones. Chicken Stock has a delicate flavor that can
be lost if it is reduced the way a stock made from veal or
lamb would be.
Using a colander, strain the stock into a large, clean container.
Press as much of the liquid out as possible, discard the vegetables
and bones, and allow the stock to stand until the fat rises
to the top, about 20 to 30 minutes. Skim off and discard any
For beautifully clear stock, strain the stock through a colander
lined with a double layer of cheesecloth before cooling. The
stock can be refrigerated, covered, for up to 3 days, or freeze
the stock in small containers to use as needed.
Recipe from Mark Peel & Nancy Silverton's
The Food of Campanile
© 1997 by Mark Peel & Nancy Silverton.
All rights reserved