Basic Chicken Stock

Directions

1. 1
   Bring water with chicken to a boil Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts).
2. 2
   Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
3. 3
   Add aromatics and simmer Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface).
4. 4
   Cook, skimming frequently, for 1 1/2 to 2 1/2 hours (depending on taste preference).
5. 5
   Strain Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids.
6. 6
   Discard solids.
7. 7
   Remove fat Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
8. 8
   Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
9. 9
   The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
10. 10
    Follow the above recipe, using 4 pounds of beef bones, such as knuckle or shin, and 2 pounds oxtail or short ribs (or just use 7 pounds total beef bones) in place of chicken parts, and about 6 quarts of water.
11. 11
    Also, add 4 crushed garlic cloves, 6 sprigs parsley, and 4 sprigs thyme to the aromatics, and use 2 bay leaves and 2 teaspoons peppercorns.
12. 12
    Simmer for 8 hours, then proceed with recipe to strain, skim off fat, and store.
13. 13
    Makes about 3 1/2 quarts.
14. 14
    Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.
15. 15
    To make mirepoix: Rinse, trim, and peel vegetablestypically two parts onion to one part carrot and one part celerythen chop them into uniform pieces.
16. 16
    The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the food with flavor.
17. 17
    You can add the mirepoix uncooked to stocks and broths for a light dose of flavor.
18. 18
    To add richness to heartier stews and braises, sweat the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.
19. 19
    Mirepoix, a French term, is only one of many possible variations.
20. 20
    The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic.
21. 21
    Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.