Thursday, October 16, 2014

Chicken Stock with Whole Bird

Recipe by Laura Luciano, Out East Foodie
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
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.