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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