Recipe: Quick Chicken Stock. Was: Kitchen Basics Stocks

[Guest guest]

Here is Marilyn's recipe for Quick Chicken Stock. It worked great.

Quick Chicken Stock (an LSCDL recipe)

Sometimes we need stock and don't have time for

the 5-6 hour simmer which makes the classic stock so good.

1 tablespoon oil

1 medium onion, chopped

1 carrot, chopped

2 ribs celery, chopped

Parsley stems (about half of the stems from one bunch)

2 bay leaves

4 pounds whole chicken legs or backs and wings, cut into 2-inch pieces

2 quarts cold water

Heat the oil in a large stockpot over medium-high

heat. Add the onion; sauté until colored and

softened slightly, 2 to 3 minutes. Add the celery

and carrot and cook until the celery has begun to

get tender, another 3-4 minutes. Transfer the

mixture to a large bowl or platter[1].

Sauté the chicken pieces a few at a time, lightly

browning both sides. Transfer the cooked chicken

to the bowl with the vegetable mixture. Return

the vegetables and chicken pieces to the pot.

Reduce the heat to low, cover, and cook until the

chicken releases its juices, about 20 minutes.

Increase the heat to high, then add the water,

salt (optional), and bay leaves. Bring to a

simmer, then cover and reduce heat so the stock

just barely simmers. It will take about 30

minutes for it to become rich and flavorful.

Strain the stock and discard the solids[2]. If

you are going to reduce the stock to one-quarter

volume for condensed stock, do so now. Cool the

stock in a sink filled with cold water.

Refrigerate until cold, then skim off the fat.

Pour reduced stock into ice cube trays and

freeze, then store cubes in zip top bags. If you

do not choose to reduce it, freezing in 1, 2, or

3 cup snap top containers and freezing is

helpful. That way, you only have to defrost what

you actually need for a recipe.

Stock keeps in the refrigerator up to 2 days, and in the freezer for 6 months.

Makes about 2 quarts of unreduced stock.

[1] I personally prefer a large meat platter or

even a cookie pan, as it allows me to put the

vegetables aside, and then stack the chicken on

top of it as the pieces are browned.

[2] I usually use chicken leg quarters. I remove

them, pull the meat and skin off, and, if I'm

going to simmer the bones more, put the bones

back in the broth with a spoonful of lemon juice

or white vinegar, to simmer for awhile more. If I

am making chicken soup and not stock, I remove

the meat from the bones, chunk the meat, and add

it back to the soup. Chicken skins can be laid

out on cake cooking racks over a cookie sheet and

baked at 300F for one hour to make crispy, crunchy treats later in the diet.

>

> I figured marilyn wouldn't like the post...no fun! :-). Ok so can someone send

me a good, quick, easy recipe for making chicken, beef and veggie stocks?

>

> Thanks sarah