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Golden Chicken Stock
(recipe, Kelly Myers)
- 2 chicken hindquarters
- 4 lb. chicken wings, or a combination of wings and backs
- Vegetable oil
- 1 parsnip, peeled and cut in 4-inch lengths
- 2 carrots, peeled and cut in 4-inch lengths
- 2 celery stalks, trimmed and cut in 4-inch lengths
- 1 bunch scallions, white and pale green parts only
- 12 parsley stems
- 2 pinches salt
- If you are using backs, rinse them well and drain. Rub wings lightly with oil and roast spread out on a sheet pan in a 450-degree oven until nut-brown, about 25 minutes. Drain excess fat from the sheet pan. Put wings in an 8-to-12-quart stockpot with the hindquarters and backs if you are using them.
- Add cold water to cover by 3 inches. Bring to a boil. Turn down to a very low simmer and skim off foam.
- Add vegetables and salt. Simmer for 6 hours. Occasionally push vegetables down under the surface of the stock.
- Strain through a fine-meshed sieve and allow stock to cool to room temperature in a shallow container before refrigerating. If you must refrigerate stock before it has cooled, leave it uncovered. Covering warm liquids slows cooling, and creates conditions for bacterial growth.
- Store stock in the refrigerator for up to one week. At that point, stock can be boiled for 3 minutes, chilled, and stored for another 3 days. Skim hardened fat off the surface before using the stock.
Turkey is a widely available substitute for chicken.
Ask your butcher for chicken backs, which are very economically priced.