Traditional Chicken Stock

Chicken Stock*

2 pounds of  organic- free-range, chicken bones -necks, backs, breastbones and wings

4 quarts cold filtered water

2 tablespoons white wine

1 large onion chopped

2 carrots chopped

3 celery ribs chopped

1 turnip chopped

1 bunch of fresh dill

1 bunch fresh parsley

*Make sure to use all Farm-raised, free-range chickens  and organic produce.

 

Place chicken or chicken pieces in a large stainless steel pot with water, wine and all vegetables except parsley. I use something called a “soup sock” that way it’s easier to clean up and it gets much less messy. http://www.kitchenkapers.com/regency-soup-socks.html Bring to a boil, and remove the foam that rises to the top. Reduce heat, cover and simmer for 8- 16 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley and dill. This will impart additional mineral ions to the broth.

 

Remove the soup sock or strain soup in a mesh strainer. Let cool and transfer to glass jars making sure to leave about an inch of free space at the top of each jar, place in the refrigerator until the fat rises to the top and congeals. Skim off this fat and keep in refrigerator or freezer.

If you don’t have time for all of this you can call my friend farmer Ben Shaw – he sells his stock at the Union Square Market on Wednesdays and Abingdon Square Greenmarket on Saturdays his number is 518-695-7320. I love his stock, but it is made with only the bones and water so you can use it as a base for soups, but, you will need to add other things to spruce it up 🙂

For my article on why stock is so wonderful click here …