The Magic of Broths: Homemade Chicken Stock
- 2 leeks, washed and coarsely sliced
- 3 celery stalks, snapped into two or three short pieces
- 2 1/4cups carrots, washed but unpeeled, coarsely chopped
- 2cups onions, unpeeled but root end removed, coarsely chopped
- 1head of garlic, sliced in half, any rooty bits removed
- 6 1/2pounds raw chicken carcasses, including wings and necks, if available
- 2 pig’s trotters (optional)
- 5quarts water
Makes about a gallon.
- Place all ingredients in a very large stockpot with enough water to cover everything and bring to a boil. Reduce the heat to a gentle simmer. You don’t want the liquid to bubble away merrily as it will reduce too fast and the surface oil will mix with the stock, making it taste fatty.
- Simmer for most of the day, minimum of 4 hours, preferably for 6 to 8 hours. When the stock is ready the liquid will be clear and the meat melting off the bones.
- Pour the stock through a sieve into a large bowl and distribute into glass or plastic containers with tight-fitting lids, using a ladle.
Recipe reprinted with permission from The Magic of Broths © 2016 by Nick Sandler, Kyle Books