Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.
- 1 tablespoon canola oil
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 2 medium carrots, cut into chunks
- 1 medium onion, cut into chunks
- 2-1/2 quarts water
- 1 celery rib with leaves, cut into chunks
- 3 sprigs fresh parsley
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon whole peppercorns
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir 3-4 minutes or until onion is tender.
- Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until chicken juices run clear. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot.
- Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.) Yield: about 2 quarts.
Originally published as Homemade Chicken Stock in Light & Tasty December/January 2002, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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