Knives and Soup Stock
Martha and Sarah Carey, food editor at Martha Stewart Living and Everyday Food, teach proper knife skills and the correct technique and recipe for making chicken stock.
Basic Chicken Stock
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Knives and Soup Stock
Martha and Sarah Carey, food editor at Martha Stewart Living and Everyday Food,...
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The Martha Stewart Show, October Fall 2008
- Yield Makes about 2 1/2 quarts
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Ingredients
- 5 pounds chicken backs, necks, and wings
- 2 medium carrots, peeled and chopped into 1- to 2-inch pieces
- 2 ribs celery, chopped into 1- to 2-inch pieces
- 2 medium onions, peeled and cut into eighths
- 1 dried bay leaf
- 1 teaspoon whole black peppercorns
Directions
- Place chicken parts in an 8-quart stockpot. Add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the surface.
- Add carrots, celery, onions, bay leaf, and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 1 1/2 to 2 1/2 hours.
- Line a sieve with cheesecloth set over a large bowl; strain stock through lined sieve. Discard solids.
- If using stock immediately, skim fat from surface and use as desired, or set bowl of stock in an ice-water bath and let cool completely. Transfer cooled stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat and discard before using or storing.
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I ladle the stock into jumbo muffin tins. Each frozen section is 1cup.
If I plan to freeze the stock what is a good amount to freeze per use and what is best freezer storage method?? plastic containers zip bags?
This is a wonderful tasting chicken stock. I have used an almost identical one for over 30 years and my family and guests rave over the flavor. The bay leaf makes the difference, so keep a fresh container handy in your spice rack.
I love chicken soup, and make the stock quickly using a pressure cooker. 30 minutes to a thick, yellow stock. Also if I can get a hold of them, I add chicken feet. Makes the soup gel.
I buy and freezee legs and thighs when on sale < $ 0.69 per pound.
Freeze the meat in small packs for salads/sandwichs. ::-)
silicone muffin pans what a great idea!
After I cool and lift off the fat, I pour stock into muffin pans and place in freezer on sheet pan for stability (I use silicone pans for easier release). Once frozen, take out of muffin pans and store in freezer bags. Makes individual servings for multiple uses. Works great!
MEP