Thursday, October 16, 2014

Chicken Stock with Whole Bird

Recipe by Laura Luciano, Out East Foodie
 
Ingredients
1 Browder’s Birds Chicken (about 3½ pounds), rinsed, giblets removed
1 head of garlic, halved
1 turnip, quartered
24 parsley stems
3 sprigs of fresh thyme
2 bay leaves
The fronds from 1 fennel
1 teaspoon whole black peppercorns
2 carrots, cut in large chunks
1 parsnip, cut in large chunks
4 celery stalks, cut in large chunks
2 large white onions, quartered
1 tablespoon of sea salt
 
 
Directions
Place the chicken and vegetables in a large stockpot over medium heat. Pour in cold water so it covers the contents by an inch. Place the bay leaves, thyme, and peppercorns, in pot and allow it to slowly come to a boil. Lower the heat to low and gently simmer for 2 hours, partially covered, until the chicken is done.
 
Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a container.
 
Note: The chicken is perfectly good to use for chicken soup.
 
Carefully strain the stock through a fine sieve into another pot to remove the vegetables. You can use the stock immediately or cool the stock down to room temperature and place in refrigerator until completely cool.
 
Skim the fat off the top and discard. Then freeze your stock for later use.

Basic Golden Rich Chicken Stock

Recipe courtesy of Chef Peter Berley; to learn more, visit www.peterberley.com/classes

Makes 3 quarts

5-6 pounds chicken:  backs, necks, and feet
2 medium onion chopped,
1 large carrot, chopped
1 stalk celery chopped, with leaves
several thyme sprigs, handful of parsley and a bay leaf
4-5 quarts water


1.  Put the vegetables and herbs in the bottom of a 10-12 quart pot.  Place the chicken parts on top and add enough cold water to just cover the chicken.


2.  Cook over medium-high heat until the water begins to simmer. Reduce the heat and simmer gently, skim the scum during the first 30 minutes, then cook undisturbed AT A GENTLE SIMMER for 21/2-3 hours, the stock should never boil.


3.  Strain the stock, cool uncovered, then refrigerate for up to 3 days, or freeze for 3 months.

 
ABOUT CHICKEN FAT:

Chicken fat from pastured birds is loaded with flavor and nutrients. After the stock has cooled, refrigerate it uncovered until the fat hardens.  Cover the stock. If you leave the fat on your stock it will stay fresh in the frig for up to 2 weeks if left undisturbed. Or skim it off and use it as a healthy cooking fat or spread for bread. I find it best to remove the fat before freezing it.

 

ABOUT THOSE FEET:

 The bird’s feet possess the greatest concentration of gelatin (so good for your hair teeth and nails). Stock made with them will be awesomely thick so your soups and stews will be richer and far more yummy!