*  Exported from  MasterCook  *

                Basic Chicken Stock-Martha Stewart Living

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Sauces                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    3-to-3 1/4-lb chicken with
                        -giblets, skin removed,
                        -quartered
   2       lb           Chicken wings
   4       md           Carrots, trimmed, scrubbed,
                        -and quartered
   1       md           Parsnip, trimmed, scrubbed,
                        -and quartered
   1       lg           Spanish onion, peeled and
                        -quartered
   2                    Inner stalks celery with
                        -leaves, cut into large
                        -chunks
   1                    Leek, cleaned well, bottom
                        -trimmed, and quartered
  12                    Parsley stems, tied together
                        -with kitchen string
   2                    Plum tomatoes, quartered
   8                    Peppercorns
   1       t            Salt, or to taste
   2 1/2   qt           Water, or as needed

  1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot. The
  water should just cover the chicken. Bring to a boil over high heat, then
  reduce to low and simmer for 2 1/2 hours, skimming off foam frequendy.
  
  2. Carefully strain broth through a fine sieve into a clean pot (for a
  clearer stock, line sieve with cheesecloth). Let cool for 20 minutes, then
  refrigerate, covered, overnight, or until fat congeals in a firm layer on
  top. Remove fat with a large spoon before using stock.
  

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