Chicken Stock

Louis Pujol's Note:

A chicken stock used in a variety of soups

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 3 quarts

• 4 fresh flat-leaf parsley sprigs
• 1 fresh thyme sprig
• 1 bay leaf
• 6 lbs chicken necks , and backs
• 3 celery ribs
• 3 carrots , peeled
• 2 onions , root ends cut off, cut into halves
• 2 leeks , white and light green parts only, cleaned and sliced

Directions:

1. Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
2. Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot. Add enough water to just cover the ingredients (about 14 cups). Slowly bring to a boil over medium heat. Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface. Taste and adjust to seasoning.
3. Strain the stock into a bowl through a colander or strainer lined with cheesecloth. Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
4. Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.