Recipe information
Yield
makes 6 cups
Ingredients
3 pounds chicken parts, such as necks, backs, and carcasses (cut into smaller pieces)
1 medium onion, coarsely chopped
1 small carrot
2 celery stalks
1 leek or leek trimmings, optional
Bouquet Garni (p. 145) made with parsley stems, bay leaf, thyme, and/or tarragon sprigs
4-5 whole cloves
1/4 teaspoon whole black peppercorns
3 garlic cloves, optional
Pinch of salt
Preparation
Rinse the chicken pieces with cold water. Place them in a pot just large enough to hold the pieces comfortably, and cover with water by about 1 inch (about 2 quarts). Bring to a boil over medium-high heat. Lower the heat and skim the scum off the surface. Add all the remaining ingredients and return to a boil. Lower the heat; simmer gently for about 1 hour. Turn off the heat and let steep for about 5 minutes, then strain. If using the stock immediately, skim off the fat. If not, let the stock cool, then refrigerate it with the fat on top. Skim off the solidified fat before using.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
