Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees.

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  • Place chicken bones in a roasting pan, drizzle with the oil, and toss to coat. Transfer roasting pan to oven and roast, 15 to 20 minutes, until lightly colored.

  • Add onions, carrots, celery, mushrooms, if desired, and garlic; roast, turning chicken and vegetables occasionally, until bones are golden brown, about 30 minutes more.

  • Transfer bones and vegetables to a large stockpot and add 40 cups cold water. Pour off any excess fat from roasting pan. Add a splash of water to pan and scrape up browned bits from the bottom and into the stockpot. Bring to a simmer over medium-high heat.

  • Skim fat that has risen to the surface and reduce heat to low. Place thyme, parsley, and bay leaf in a piece of cheesecloth; tie with kitchen twine to enclose. Add cheesecloth packet to stock, along with salt and peppercorns. Simmer gently for 2 to 3 hours, skimming occasionally and adding more water as necessary to keep bones covered.

  • Prepare an ice-water bath; set aside. Strain stock through a colander into a large container. Let bones and vegetables drain thoroughly before discarding. Strain stock again through a fine-mesh or cheesecloth-lined strainer into a container set in the ice-water bath. Let cool, stirring occasionally.

  • Cover stock and transfer to refrigerator. When stock has chilled, remove any fat from surface.

Cook's Notes

Stock will keep 3 to 4 days, refrigerated. After 4 days, bring stock to a boil and reduce to a simmer; simmer for 3 minutes. Refrigerate up to 3 days more. Or keep frozen up to 3 months.

Reviews (1)

Rating: Unrated
11/21/2009
What's with the picture? Is there fish in this stock?