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Basic Chicken Stock-martha Stewart Living

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      Title: BASIC CHICKEN STOCK-MARTHA STEWART LIVING
 Categories: Sauces, Soup/stews, Chicken
      Yield: 9 Cups
 
      1    3-to-3 1/4-lb chicken with
           -giblets, skin removed,
           -quartered
      2 lb Chicken wings
      4 md Carrots, trimmed, scrubbed,
           -and quartered
      1 md Parsnip, trimmed, scrubbed,
           -and quartered
      1 lg Spanish onion, peeled and
           -quartered
      2    Inner stalks celery with
           -leaves, cut into large
           -chunks
      1    Leek, cleaned well, bottom
           -trimmed, and quartered
     12    Parsley stems, tied together
           -with kitchen string
      2    Plum tomatoes, quartered
      8    Peppercorns
      1 ts Salt, or to taste
  2 1/2 qt Water, or as needed
 
  1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
  The water should just cover the chicken. Bring to a boil over high
  heat, then reduce to low and simmer for 2 1/2 hours, skimming off
  foam frequendy.
  
  2. Carefully strain broth through a fine sieve into a clean pot (for a
  clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
  then refrigerate, covered, overnight, or until fat congeals in a firm
  layer on top. Remove fat with a large spoon before using stock.
  
  Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
 
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