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Basic Chicken Stock-Martha Stewart Living

Ingredients:

1 3-to-3 1/4-lb chicken with giblets,, skin removed, qua
2 lb chicken wings
4 medium carrots, trimmed, scrubbed, and qua, rtered
1 medium parsnip, trimmed, scrubbed, and qua, rtered
1 large spanish onion, peeled and quartered
2 inner stalks celery with leaves, cu, t into large ch
1 leek, cleaned well, bottom trimmed,, and quartered
12 parsley stems, tied together with k, itchen string
2 plum tomatoes, quartered
8 peppercorns
1 tsp salt, or to taste
2 1/2 qt water, or as needed

Instructions:

1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.

2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

Servings: 9

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