- 5 pounds of poultry parts chopped up well with a cleaver of heavy chef's knife (wings, backs or you may use a whole chicken)
- About 8 cups of spring water
- 2 large celery stalks cut into pieces
- 2 large carrots cut into pieces
- 1 large leek white and light green parts only. Cleaned very well
- 1 large onion quartered, skin and all
- 4 cloves of garlic smashed
- 3 bay leaves
- 3 large fresh thyme stems
- 1 small bunch of curly parsley
- Tie the bay leaves, thyme and parsley together with butchers twine
Flavorful stocks form the basis of good soups, sauces and stews, as well as a host of other savory dishes. Homemade stocks lend a superb flavor, so it’s well worth making you own stock from leftover bones, poultry carcasses, and fresh vegetables. The characteristics of a good stock are fine rich flavor and clarity.Here are the rules for a fool prof stock. The first rule is don’t rush the stock. Let it take it’s time so all the flavors become well acquainted.
- Never boil the stock. Always gently simmer.
- Never completely cover the stock pot. Stock should evaporate slowly to concentrate the flavors.
- Skim frequently to remove scum and fat.
- When stock is done strain through a wire mesh strainer. Do not press the vegetables as they will make your stock cloudy.
- Let stock cool, then refrigerate until the fat forms a solid layer on the surface. Then remove the fat.
To prepare the gravy and dressing for roasted chicken or turkey you will need good stock. This recipe will yield enough stock for making both gravy and dressing to serve 8 to 10 people.
- Rinse all poultry parts and add to stock pot.
- Add the water and all other ingredients and bring almost to the point of boiling but take care not to boil.
- Partially cover and simmer for 3 hours, occasionally skimming off fat and impurities.Strain through wire mesh strainer to remove all solids from stock.
- Let stock cool to room temperature, then refrigerate until a fat layer forms on the top. Remove fat.
- Stock is now ready to use.