Steps: |
| -Soak the chicken in cold water to rinse off impurities. Place in the stockpot. |
| -Add the vegetables and the water, but not the bouquet garni. Heat the stock on medium to a simmer. |
| -Use a ladle to skim off any foam as it rises to the top. After an hour, add the bouquet garni. |
| -Keep the stock cooking at a low simmer. Never let it reach a boil or the fat will emulsify and cloud the stock. |
| -Pull the bulk of the ingredients out with a large slotted spoon or spider. Strain the remainder into a container. |
| -Let the stock cool at room temperature for an hour and then submerge it into an ice bath or place it in the freezer to rapidly chill. |
| -Freeze or return to the refrigerator. It will keep for 5 days in the refrigerator. |
If making the stock for a specific recipe, use the scraps of your prep for additional flavor. Such scraps could range from corn cobs and ginger pieces to fruit pits. |
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