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A Cooking Adventure with Thom


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Homemade Chicken Stock

 

Emeril Lagasse

Yield:  2 Quarts

 

Stock

 

Ingredients


4 pounds chicken pieces, wings, backs, necks
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
parsley stems
1 teaspoon salt
teaspoon black peppercorns
4 quarts water

 

Cooking Method


In a large stockpot, combine all the ingredients and bring to a gentle boil. 

  • Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container.  (If necessary, strain again.) 

  1. Remove the meat from the bones and reserve for another use. 

  2. Discard the bones and vegetables. 

  3. Let the stock cool completely, and refrigerate overnight. 

  • Skim any fat that forms on the surface. 

Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

     
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