Lars’s Chicken Stock

A Little Personal History:

Description:

Description Text

Ingredients:

• 1 whole free-range chicken (3 ½ – 4 ½ pounds), rinsed, inners removed (giblets, liver, neck)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, cloves halved
• 1 turnip, halved
• 1/4 bunch fresh thyme leaves
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• water

Procedure:

1. Place vegetables and then chicken in a large stockpot.
2. Pour in only enough cold water to cover chicken; too much will make the broth taste weak.
3. Add thyme, bay leaves, and peppercorns. Over medium heat (6 o’clock), allow it to slowly come to a boil (45 – 60 min).
4. Partially covered, lower the heat to medium-low (9 o’clock) and gently simmer for 1 to 1 ½ hours, until the chicken is done. As it cooks, check every ½ hour and skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
5. With tongs or other utensils, remove the chicken to a cutting board. Let cool enough to handle, discard the skin and bones
6. Using two forks, shred the meat into thin strips and store in container. (great for all dishes using shredded chicken – soups, wraps, sandwiches, quesadillas, burritos, etc)
7. Strain the stock through a fine sieve into another pot to remove the vegetable solids. Refrigerate in a container overnight. Any remaining fats will congeal to the top for easy removal. For additional techniques to strain fats from liquids refer to section in “Cooking Techniques”.
8. Bring to room temperature and pour into ice cube trays and freeze.
9. Transfer frozen chicken stock cubes to zip lock freezer bags for future use.

Advanced Preparation:

Tips, Notes, and Variations: