Ingredients
Preparation
Step 1
Bring to the simmer in water to cover a collection of raw and/or cooked chicken bones, trimmings, gizzards, and necks (but no livers). Skim off scum that rises to the surface for several minutes, then salt very lightly. Cover loosely and simmer for 1 to 1 1/2 hours, adding water if needed. You may also wish to include chopped onions, carrots, celery (1/2 cup each for every 2 quarts of bones), and an herb bouquet (see page 58). Strain and degrease.
Step 2
To make a “strong chicken stock,” boil it down to concentrate its flavor.
Step 3
When the stock is cool, cover and either refrigerate for several days or freeze.
Variations
Step 4
TURKEY, VEAL OR PORK STOCK. Proceed as for the light chicken stock, above.
Step 5
HAM STOCK. For 2 quarts of ham bones and scraps, include 1 cup each of chopped carrots, onions, and celery, and an herb bouquet (see page 58) consisting of 3 imported bay leaves, 1 teaspoon thyme, and 5 whole cloves or allspice berries. Proceed as for the chicken stock, but simmer about 3 hours.
Step 6
BROWN CHICKEN, TURKEY, OR DUCK STOCK. Chop the bones and scraps into 1/2-inch pieces and brown in hot oil in a frying pan, and for every 2 quarts of them add 1/2 cup each chopped carrots, onions, and celery stalks. When nicely browned, transfer to a heavy saucepan. Skim fat out of frying pan, pour in cup of dry white wine, and scrape coagulated browning juices into it, then pour into the saucepan, adding chicken stock and/or water to cover ingredients. Include an herb bouquet (see page 58), salt lightly, and cover loosely. Simmer, skim, strain, and degrease as for the light chicken stock.
