* Originally in: HOME COOKI

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Chicken Stock # 2 (Raw Chicken)
Categories: Poultry, Vegetables, Herbs
Yield: 3 Cups

1 tb Olive oil
4 lb (to 5) chicken backs, wings,
- and/or legs; skin-on,
- trimmed, that have been
- hacked w/cleaver in 2"
- pieces
1 lg Yellow onion; quartered, no
- need to peel
1 lg Carrot, cut into 2-inch
- segments
Celery tops
+=AND=+
1 lg Celery rib; in 2" segments
1 bn Parsley
Leek or green onion greens;
- if you have them
1 Bay leaf
6 qt Cold water
1 tb Salt

Coat the bottom of a large stock pot (12 quart), with
olive oil. Place half of the chicken pieces, skin side
down in the bottom of the pot. Heat on medium high, and
let cook until the the chicken is browned. Add the rest
of the chicken pieces and stir the pot, cooking and
occasionally stirring until the chicken is no longer
pink.

Add the onion, carrot, celery, parsley, leek greens (if
using), and bay leaf to the pot. Cover with 6 quarts of
cold water.

Bring to a boil on high heat and reduce to a low simmer.
If scum rises to the surface of the pot (this usually
happens in the first half hour of cooking), skim off
with a large metal spoon. Let simmer at a low simmer,
uncovered, for 4 to 6 hours.

Use a large metal spoons with holes in it (or a "spider
ladle") to ladle out the cooked chicken and vegetables.
(These aren't really good to eat, by the way, because
after 4 hours of cooking, all of the nutritional value
has been cooked out of them.) Discard. (Or feed to the
pet patrol - UDD)

Use a large sieve lined with dampened cheesecloth or a
dampened paper towel (or if using a very fine mesh sieve
no need to line), and place over a large bowl or another
large pot. Pour the stock through the sieve into the
bowl or pot to strain out any remaining solids.

Either pour into jars at this point, or if you want,
what we like to do is to boil the stock on high heat for
1 hour, to reduce it by about half. This way you are
storing concentrated stock, which takes less room in the
freezer or refrigerator. When you are ready, pour into
jars.

If you are freezing, you may want to ladle off some of
the excess fat on the surface. (The fat helps preserve
the stock in the fridge, but doesn't help it in the
freezer.) If freezing, leave at least 1" head space,
allowing enough room for the liquid stock to expand as
it freezes solid. (Otherwise, the expanding ice stock
will break the jar.)

Let the stock cool in the sealed jars completely before
freezing. Stock should last a week or so in the fridge,
and several months in the freezer.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Chicken Stock # 3 (Quick)
Categories: Poultry, Vegetables, Herbs
Yield: 3 Cups

4 lb Chicken backs, wings, and/or
- legs; hacked in 2" pieces.
1 lg Yellow onion; chopped
Olive oil
2 qt Boiling water
2 ts Salt
2 Bay leaves

Heat 1 Tbsp of olive oil in a large stock pot. Add one
chopped onion. Sauté until softened and slightly colored
- 2 to 3 minutes. Transfer to a large bowl.

Add half of the chicken pieces to the pot. Sauté until
no longer pink, about 4 to 5 minutes. Transfer cooked
chicken to bowl with onions. Sauté the rest of the
chicken the same way. Return onion and chicken pieces to
the pot. Reduce heat to low, cover, and cook until
chicken releases its juices, about 20 minutes.

While the chicken pieces are cooking, fill a large tea
kettle with 2 quarts of water, bring to a boil.

After the chicken pieces have been cooking for 20
minutes, raise the heat level to high, add the 2 quarts
of boiling water, 2 teaspoons of salt, 2 bay leaves.
Return to a low simmer, scraping up any browned bits
from the bottom of the pan with a wooden spoon, then
cover and barely simmer for about 20 minutes.

Strain stock through cheesecloth or paper towel-lined
large sieve, and discard solids. (It helps to remove the
big pieces of bone with a slotted spoon first.)

Pour into jars and let cool, before putting into the
refrigerator. Stock will last a week or so in the
refrigerator or frozen for several months.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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