THE LAST APPRENTICE
SOUPS/STOCKS
PAT'S CHICKEN STOCK
This recipe calls for two whole chickens. You can divide it in half if you would like however you won't get as much stock. After I pull the cooked meat from the bones I'll divide the chicken meat into two or three meal portions (i.e. Chicken Enchiladas, Chicken n' Dumplings, Chicken Salad) and put it into freezer type plastic bags and freeze until needed.
The trick to making this correctly is to not overcook the chicken. The chicken is done when the blood first runs clear after a sharp knife has been inserted in the fat part of the chicken. (i.e. between the leg & thigh.)
In addition to the vegetables listed below I also add into the pot whatever peeling, vegi ends, tops, etc. that I have been using. For Example: onion tops & skins, carrot ends and peels, mushroom stems, tomato ends, parsley stems, celerly tops, etc. I do not put potato skins, any bell pepper, boccoli, cabbage or strong flavor vegetables in the stock
Ingredients:
| Water |
8 quarts |
| Celery |
1 bunch - use tops and bottom of bunch, coarsely chopped |
| Onion |
1 large, coarsely chopped |
| Garlic |
1 bulb crushed, incl. skin |
| Parsley |
1/2 bunch, stems included |
| Carrots |
3 each, coarsely chopped |
| Leeks |
2 each, rinsed well, coarsely chopped |
| Marjoram, dried |
1 Tablespoon |
| Bay Leaf |
4 each |
| Thyme, dried |
1 Tablespoon |
| Black Pepper, course ground |
1 Teaspoon |
| Salt |
1 1/2 teaspoons |
| Chickens, whole, giblets included |
2 each rinsed |
Directions:
Bring water to boil in large stock pot over high heat. Add the rest of the ingredients, bring to boil and reduce heat to simmer.
Check chicken for doneness after 25-30 minutes per instructions above. When blood runs clear remove chicken from pot and allow to cool in large collander over a bowl.Continue boiling the remaining vegetables and stock.
When Chicken is cool to touch remove skin and set aside. Pull Chicken meat off the bone and put in a separate bowl. Put chicken bones and removed skin back into stock pot with vegetables. Continue to simmer the stock for at least one more hour uncovered.
Bag chicken into meal portions and freeze uneeded Chicken.
After one hour, turn off heat under stock pot and allow to cool for two hours.
Strain hot stock through a collander into a clean pot or large bowl. Allow to cool to room temperature as quickly as possible. NOTE: do not put hot stock into refrigerator. Allow to cool first or it may sour.
You want to cool the stock as quickly as possible so kep it uncovered and stir occassionaly. If you have a sink deep enough aood technique is to place stock pot in sink and add cold water to the sink to within a couple of inches of the top of the pot.
When cover tightly and refrigerate.
Next day (or after several hours) remove layer of fat from top of stock and bring to a boil over high heat. Continue to boil the stock until it is reduced by 1/3.
For a clear stock, reduce heat to simmer, and very slowly add about 4 eggs, shells included that have been crushed and mixed well. Turn off heat and allow the egg/egg shell mixture to rise. Skim any egg that rises to the top and discard.
Place a doubled up piece of cheesecloth in a strainer and very slowly ladle or pour stock through cheese cloth into a clean pot or bowl.
The stock is now ready to use as a base for whatever you want. It may also be reduced further, if desired.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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