Food Network: White Chicken Stock

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White Chicken Stock
Recipe courtesy of Sara Moulton

Ingredients
7 pounds meat and bones (backs, necks, wings are best)
of chicken, chopped into 2- to 3-inch pieces
2 teaspoons salt
2 carrots, scraped
2 onions, peeled
2 celery stalks
2 leeks, washed
Bouquet garni:
Into a cheesecloth tie:
4 stems thyme
1 bay leaf

6 parsley sprigs
2 unpeeled garlic cloves
5 peppercorns

Directions
Place meat and bones into large stockpot and add cold
water to cover them by 2 inches, Bring to a simmer at medium heat. As the liquid
starts to simmer, scum will rise. Remove it with a ladle for about 20 minutes
until it stops to accumulate. Add the vegetables and the bouquet garni and add
more water if necessary - water should cover all ingredients by 1-inch. When
liquid is simmering again, skim as necessary. Keep at a simmer for 4 to 5 minutes.
Skim fat and scum occasionally. Boiling water should be added if the liquid
evaporates below the level of all ingredients. Never allow the liquid to boil to
avoid fat and scum incorporating themselves into the liquid and making it cloudy.

Cooking may be stopped at any time and continued later. Never cover the pot
totally until contents have completely cooled - otherwise the stock will turn
sour. After 4 to 5 hours of cooking, strain the stock out of the stockpot into a
bowl. Press on the vegetables to squeeze out all the liquid. Discard the
vegetables. Let stock settle for 5 minutes. Remove fat from its surface with a
ladle, then draw paper towels over the surface of the stock to blot up last traces
of fat. Or put the stock into the refrigerator, uncovered, until fat on top has
hardened and can be scraped off. Taste the degreased stock for taste. Boil it
down to evaporate some of its water content and to concentrate its strength. Chill
in ice-bath. Cover and refrigerate it, or bottle and freeze it. Stock kept in the
refrigerator must be brought to the boil every 3 or 4 days to keep it from
spoiling.