A good stock is the foundation of a good soup. Canned stock will do nicely, but if you have the time and the inclination to make stock from scratch, you'll notice the difference immediately. Don't forget to add the stock sachet.
Makes about 8 cups
Prep Time: 10 minutes
Cook Time: 3 hours
Ingredients:
- 5 pounds chicken parts (backs, necks, wings, legs or thighs), or a whole 4- to 5 1/2-pound roasting chicken, well rinsed
- 16 cups (4 quarts) cold water
- 1 onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 celery rib, coarsely chopped
- 1 stock sachet
Preparation:
- Combine chicken parts and water in a stockpot over medium heat. Bring to a boil, reduce heat and simmer gently. Skim top surface until impurities no longer appear, about 30 minutes.
- Add onion, carrot, celery and tie stock sachet to pot handle and drop into pot. Simmer, uncovered, for 3 hours, adding water as needed to cover.
- Pull up on stock sachet string and remove. Strain stock into a clean, heatproof container. Let cool in an ice water bath, uncovered. Refrigerate. Remove fat from surface when ready to use. Freezes well.
- Beef Stock: To make beef stock, substitute 5 pounds beef shank meat or oxtails for the chicken.
- Vegetable Stock: To make vegetable stock, substitute 1 cleaned and sliced leek, 1 peeled and sliced small turnip, and 6 peeled and smashed garlic cloves for the chicken.
