Chicken Stock

Recipe by: Jeff Koehler | from La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

Cookstr

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the accumulated layer of fat from the surface.

Yield: Makes 8 cups

INGREDIENTS

1 tablespoon extra virgin olive oil
2 pounds chicken thighs or legs, roughly chopped
1 medium onion, roughly chopped
1 carrot, cut into 10 or so pieces
½ medium turnip (about 3 ounces), halved
1 celery rib, cut into thirds
10 sprigs fresh flat-leaf parsley
1 bay leaf (optional)
12 peppercorns
½ teaspoon salt
8½ cups water

Directions

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the chicken, onion, and carrot until they begin to brown, about 5 minutes.

Reduce the heat to low and cook for another 5 minutes, until the carrot and onion release their juices. Add the turnip, celery, parsley, bay leaf, peppercorns, salt, and water. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.

Strain and reserve the stock, discarding the solids.