Monday, January 16, 2012

Chicken Stock on a Snowy Day

 

Douglas fir boughs in my backyard are swaying graciously to catch snowflakes. Snow is floating through the sky for the first time this winter. I love to watch how nature softens during a snow storm.  Inside my warm home I will spend this beautiful winter day comforted by the aroma of chicken stock simmering on the stove.

My refrigerator has two vintage canning jars filled with stock. I make my chicken stock from scratch. 
The Barefoot Contessa recipe is my all time favorite. Try Ina's recipe:

Ingredients

  • 3 (5-pound) roasting chickens
  • 3 large yellow onions,  unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley 
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Directions

Place the chickens, onions, carrots, celery, parsnips,  parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer,  uncovered, for 4 hours. Strain the entire contents of the pot through a colander  and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Stock made with this recipe is rich and gelatinous. Just the right base for delicious chicken and dumplings stew on a snowy day.

Now, go play in the snow!!! 

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