Recipe by 2Bleu
If Alton created it, it must be good. And for Alton, this recipe is unusually simple. ;)
Top Review by JustJanS
I usually just throw my stock together and it usually works well. I was feeling a bit brain dead today so went of in search of a recipe to jog the brain for ingredients. This stock is wonderfully simple with a good balance of chicken and veg etc. The garlic is an excellent addition giving another level of flavour. I made this stock to freeze and as usual, reduced it way, way down to a quater the liquid you thought I'd end up with. This saves heaps of freezer space. I'll add in more water when I use it in the future.
- 4 lbs chicken carcasses, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and cut in half
- 4 celery ribs, cut in half
- 1 leek, white part only, cut in half lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley, with stems
- 2 bay leaves
- 8 peppercorns
- 2 garlic cloves, peeled
- 2 gallons cold water
Directions See How It's Made
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
- Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
- Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.