Chicken Stock
Slow-simmered, flavorful chicken stock serves as a versatile base for many dishes. Many times, for extra depth of flavor, I add one or two (beef) short ribs. With a few condiments like a chutney and a large salad, you can enjoy this for an evening dinner.
Ingredients
- 1 organic chicken 4 to 5 pounds
- 2 beef short ribs (optional)
- 4 quarts of water
- 2 medium yellow onions quartered, with skin*
- 2 large carrots peeled and cut into pieces
- 2 large celery ribs cut into pieces
- 2 parsnips peeled and cut into pieces
- Bouquet garni: a selection of fresh herbs tied together – thyme, parsley, oregano, savory, and three bay leaves.
- 3 to 4 black peppercorns
- 1 tablespoon cider vinegar**
Notes
Combine the chicken and, if desired, short ribs (wrapped and tied in cheesecloth***), with the water and all other ingredients in a large 10-inch stockpot. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises, and let the stock simmer, partially covered, for 2 to 3 hours until reduced by about a quarter. Strain the stock through a colander or mesh strainer into a large bowl. Allow it to cool, then refrigerate or portion into small containers for freezing.
Makes about 2½ to 3 quarts.
* Cooking the onions with the skin gives a lovely color to the stock.
**Adding vinegar to stocks with bones can help extract more nutrients and collagen from the bones.
***Tying the meats separately ensures they can be easily removed without breaking apart in the stock.
