Low-Sodium Chicken Stock
Yields: 8 cups
Preparation Time: 3 hours
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6-quart Pasta/Steamer Basket, 6 ½-quart Stockpot
- 3 to 4 pounds whole chicken, cut up, or necks and backs
- 4 quarts water, about
- 2 onions, coarsely chopped blade #3
- 2 carrots, coarsely chopped blade #3
- 2 celery ribs, coarsely chopped with knife
- 1 bay leaf
- 2 sprigs thyme or 1 teaspoon dried
- 4 sprigs parsley with stems
- 8 peppercorns, cracked
Place the 6-quart (6 L) Pasta/Steamer Basket in the 6 ½-quart Stockpot. Place the cut-up chicken in the basket and fill the pan with water to 1 inch below the large perforated holes in the basket. Bring to a boil over medium-high heat. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low, cover the pan, open the vent and simmer for about 3 hours.
To strain the stock, lift the steamer basket above the liquid level and gently press the juices out with a large serving spoon. The basket contents can be discarded or reserved and frozen as a starter for your next batch of stock.
To remove the fat, allow cooling slightly, placing the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.
To store, package in 1-cup quantities and freeze up to 3 months.
Low-Sodium White Veal, Beef of Pork Stock
Replace the chicken with 3 to 4 pounds of meaty veal, beef or pork bones, meat and trimmings. Cook as directed.