[Sca-cooks] Chicken broth

[Liadan]

Our local Walmart sells chicken hindquarters in 10 pound bags.  At the
very least, I cut off all the backs to make a small quantity of stock.
The legs & thighs get put in meal sized portions in freezer bags.

The rest is as Kristianne describes, except I let the spices float
around in the broth.  I strain the stock through a colander, then
through a sieve. If I want really clear broth, I pour some through a
coffee filter.  Don't do that often, just for extra-special occasions.

For those without a garage, your grill, if it has a cover, can also
work. Temps at or below 40 degrees.  I put mine in 9" X 13" X 2" cake
pans in the refrigerator to cool.

Liadan


***Take backs, all excess skin (I tend to skin the breasts and leg/thigh
parts
too).  Put them in a large stock pot, cover with water, add onions (2
cut
into quarters), three stalks of celery cut into largish pieces, make a
bouquet garni with peppercorns, cloves, bay leaves, garlic cloves and
whatever other spices you like.  I usually make four small bags so
they'll
mix around.  Bring to a boil and skim the scum off.  Down to a simmer
for
eight hours.   Strain out all the solids, you usually get enough meat
off
the backs for chicken in gravy over toast, Bonus!!  Put the liquid back
into
the stockpot.

I put it overnight in the garage (I only do this in the dead of winter)
and
the next morning skim off the schmaltz.  You then have a jelly like
stock.
Sometimes I just freeze this or sometimes I make it all into soup.
YMMV.

Kristianne***