High Test Chicken Stock

A deeply flavorful stock with rich color is created as the meat is sautéed before simmering.  Start with either a whole chicken or legs for the greatest economy.

2 Tablespoons of vegetable oil

1 medium yellow onion, coarsely chopped

3 ½ – 4 pounds of chicken chopped into small pieces, approximately 3-inches

3 -4 quarts of water

3 Bay Leaves

2 teaspoons of salt

1 teaspoon whole peppercorns

Cut the chicken into pieces.  A cleaver is the most efficient way to do this as cutting through bone can damage a chef’s knife.

Heat the oil in an 8 quart sauce pan and add the onion to it.  Saute’ until onion begins to soften and brown lightly.  Remove onion to a medium bowl.  Add chicken to the pot, if the pot is not large enough for all of the pieces to be in one layer add only half of the chicken.  Saute’ for about 5 minutes, or until the meat no longer appears raw.  If cooking the chicken in batches remove the first round to the onion bowl and add the second batch to the pot to cook.

Return the chicken and onions to the pot, add about ½ cup of water.  Reduce heat to low, cover and allow to simmer for about 10 minutes.  Add additional water, bay leaves, salt and peppercorns.  Bring to a boil, then reduce to a gentle simmer for about 25 minutes.  The stock is done when the meat has surrendered its flavor.

Strain the solids from the stock and either chill and skim off fat, or use a fat separator.  The stock can be kept refrigerated for a few days or frozen for several months.

 

Photo © Katharine Pollak Photography

3 Replies to "High Test Chicken Stock"

  • comment-avatar
    Wanda brockman February 14, 2016 (7:49 pm)

    Victoria, I enjoyed and learned so much at the soup workshop. Looking forward to improving my soups. If you have a recipe for tomato bisque, I would appreciate it. Did your husband make
    the cutting boards? They were beautiful. How can I purchase one?

    • comment-avatar
      An Acre of Parsley February 15, 2016 (5:24 pm)

      Wanda, I do have several recipes for tomato bisque. What they need to do is become one recipe. I’m all over it for you, thanks for the prompt! (This is perfect tomato soup weather.)
      Yes, my husband Tim made the cutting boards. They were very simple, which I often prefer to stripes and inlaid patterns as the wood itself can be so beautiful. Options include cherry, maple, sassafrass and walnut. You can go on his website http://www.smittyshardwood.com (and Facebook page by the same name) and see if there is any picture that grabs you. Send me a message regarding size and wood and he can make one up for you. Prices depend on size and complexity.

      Thank you so much for taking the workshop. Jennifer and I have already signed up to take the flower arranging class in April. That sounded like one not to be missed. Tim and I will be roasting chiles at the Farm to Table Dinner in August. Lots of fun going on at Pharsalia!

  • comment-avatar
    An Acre of Parsley March 2, 2016 (11:57 pm)

    Wanda, Tomato Bisque is up just in time for a last bit of winter weather. Hope you can try it!

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