*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken gizzards
    2       lb           Chicken necks and backs
    1       md           Onion -- peeled; stuck with:
    3       ea           Cloves (stuck in onion)
    1       ea           Leek -- well washed; trimmed
    1       ea           Carrot -- scraped
    2       ea           Garlic cloves -- peeled
    1       ea           Bay leaf
    1       ea           Parsley sprig
    1       t            Thyme -- dried
    6       ea           Peppercorns
    3       qt           Water
    1       tb           Salt
   Put the chicken pieces, vegetables, garlic, herbs,
   peppercorns, and water in a deep 8 quart pot or a
   stockpot. Bring to a boil. After 5 minutes, skim off
   the scum that forms on the surface with a wire skimmer
   or a large spoon. Continue to boil rapidly for 15
   minutes, skimming, then reduce the heat; cover the pot
   and simmer for 2 to 2-1/2 hours. Season with salt to
   taste -- about 1 tablespoon. Strain the broth through
   a sieve lined with several thicknesses of cheesecloth
   into a large bowl and cool thoroughly in the
   refrigerator. Save the gizzards (they are good eating)
   and discard the other chicken parts and the vegetables.
   When the stock is cold, remove the layer of fat that
   has formed on the surface. You will have about 2-1/2
   quarts of stock. It is a great aid and comfort to
   always have on hand good home-made beef, chicken or
   veal stock, but you have to be realistic. You must
   gauge your stock-making by the space you have to keep
   it in. Two or three days is about as long as you
   should keep stock in the refrigerator; if you keep it
   longer you should remove it and boil it up again
   before using. If you want to keep it for much longer
   periods of time, freeze it. You can safely keep stock
   frozen for up to three months.
   * Double Chicken Broth *
   Put the cold, fat-free, 2-1/2 quarts of previously
   make chicken stock into an 8 quart pan.
   Add a whole stewing fowl or roasting chicken weighing
   4 to 5 pounds. Bring slowly to a boil.
   Again, skim off any scum that forms on the surface;
   reduce the heat; cover and simmer gently until the
   chicken is very tender, about 1 hour for a young
   chicken, or 2 to 2-1/2 hours for a fowl. Remove the
   chicken and either serve it as poached chicken or
   remove the skin, take the meat from the bones and use
   it for chicken dishes ~- a chicken salad, hash,
   chicken pie, or creamed chicken. Strain the broth
   through several thicknesses of cheesecloth into a
   bowl; let cool, then skim off the fat. You now have
   two quarts of beautifully rich, strong broth to use
   for cooking. Should you want to reduce it even more
   and clarify it for consomme', ... see the recipe:
   Chicken Consomme' by James Beard. Note: Chicken
   consomme' must be absolutely fat-free and clear so
   it’s very important that in the above directions you
   skim off all the scum that forms on the surface in the
   chicken stock broth and double chicken broth and
   strain it through several thicknesses of cheesecloth,
   and remove all the fat after the broth has cooled.
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