Longtime SAVEUR contributor Christopher Hirsheimer learned this recipe from a Roman restaurateur, Jane Mariani, who advised her to use an old hen—the older the bird, she said, the better the flavor. Your basic chicken, however, makes a fine stock for many diverse dishes.
Chicken Stock
Ingredients
This chicken stock is simple to make and versatile enough to use in just about any recipe.
Yield: makes 2 quarts
Ingredients
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1 (3-lb.) chicken
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2 carrots, peeled and roughly chopped
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2 stalks celery
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1 medium yellow onion, peeled
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6 whole black peppercorns
Instructions
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Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.
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Reduce heat to low and simmer, uncovered, 2-3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain.
- Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer, uncovered, 2-3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain.
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