Rich Poultry Stock
Use your favorite dry white wine. You may use a red wine, if you would like a slightly more robust flavor. This recipe is best prepared a day ahead of time so that you can thoroughly chill and remove all fat.
Serves: 16Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy
- 1½ lbs. yellow onions
- 2 leeks
- ½ lb. carrots
- 1 lb. parsnips
- 4 cloves garlic
- 1 lb. celery
- 1 bunch fresh parsley stems
- 1 Tbsp. olive oil
- 6 lbs. any poultry (use meat, bones, and skin)
- 1 cup dry white wine
- 2 gallons water
- 6 sprigs fresh thyme
- 2 dried bay leaves
- 10–20 peppercorns
- Peel and chop all the vegetables. Chop the parsley.
- Heat the olive oil on medium in a large stockpot; add the poultry and brown slightly. Remove the poultry and set it aside. Add the vegetables and sauté until brown. Return the poultry to the stockpot.
- Add the wine and let it reduce by half, then add the water and simmer, uncovered, for 5½ hours.
- Add the herbs and peppercorns; continue to simmer uncovered for 30 minutes.
- Remove from heat, strain, and cool in an ice-water bath. Refrigerate overnight, then remove all fat that solidifies on surface before using or freezing.