With cold weather upon us, it is time to prepare for our favorite soups and stews of the season.
• 4 pounds chicken carcasses
• 2 large onions peeled and quartered
• 3 carrots peeled and sliced thick
• 4 ribs celery sliced
• 1 leek whites only, cut lengthwise, sliced and washed
• 10 sprigs thyme
• 10 sprigs parsley with stems
• ¼ cup black peppercorns
• 4 bay leaves
• 2 cups white wine
• 2 gallons cold water
Bring everything to a boil. Skim the scum. Lower the heat to simmer.
Simmer for 6 to 8 hours. Add water to cover as needed. Strain through a
fine mesh strainer. Discard solids and cool stock immediately.
Remove the solidified fat from the stock.
Use inexpensive white wine such as a boxed wine. The more fortified a
wine, the more flavor for cooking.
Use cold water. Cold water extracts the natural gelatin in the bones.
The more gelatinous, the better.
You may freeze the stock in ice cube trays or baggies. I do both. Sometimes
you only need a small amount, sometimes more.