Yield: 2 to 3 quarts
Homemade stocks are economical, nutritious and versatile. The French call the category of stocks Fonds de Cuisine, which translates to mean “the very foundations of cooking.”
- 3 pounds uncooked chicken pieces (may substitute turkey) Add to list
- Kitchen twine Add to list
- 2 to 3 sprigs fresh thyme Add to list
- 2 to 3 sprigs fresh rosemary Add to list
- 2 to 3 sprigs fresh parsley Add to list
- 2 bay leaves Add to list
- 2 carrots, diced Add to list
- 2 ribs celery, diced Add to list
- 1 large onion, peel left on and diced Add to list
- 1 large leek, diced Add to list
- 3 to 4 cloves garlic, crushed Add to list
- 2 small tomatoes, coarsely chopped Add to list
- 4 whole cloves Add to list
- 6 peppercorns Add to list
- Salt and pepper, to taste Add to list
If you have chicken pieces with multiple joints, such as wings, cut into the joint with a knife to expose the collagen in the joints; this will give the stock a richer texture.
With a length of kitchen twine, tie herb sprigs together with bay leaves into a bundle. This is your bouquet garni.
Place chicken, carrots, celery, onions, leeks, garlic, tomatoes, bouquet garni, cloves and peppercorns in a large soup pot. Add enough cold water to cover by 2 inches (about 4 quarts). Bring the pot to a simmer over medium heat, and skim any foam that rises to the surface. Reduce the heat so the liquid is barely simmering. You should only see a few bubbles intermittently rising to the surface.
Cook, uncovered, for 3 hours. During the cooking process, add a little more liquid to the pot if needed to keep the ingredients submerged.
Strain stock, pressing hard on the meat and vegetables to squeeze out the juices. Discard meat and vegetables.
Season stock with salt and pepper.
You may remove excess fat from the surface of the stock by either skimming with a ladle, using a fat separator or by placing the stock in the refrigerator overnight and removing the solid fat layer that rises to the top.
Important note: With a batch of stock this size it is important to cool it as quickly as possible. Here are 2 good methods:
1) Place the pot in a bath of ice water in your sink, and stir occasionally until it is cooled, then refrigerate.
2) Let the stock cool for about 15 minutes, then pour into individual heat-proof jars and put them directly in the refrigerator. Leave an inch of room at the top of the jar to allow for expansion when freezing. Later you can scoop the fat layer from the top.
You can store the stock in the refrigerator for several days. If you are not going to use it within that period, freeze it for up to 6 months.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.