Things You'll Need:
- 2 large yellow onions - chopped
- 1 1/2 tsp. salt
- 2 bay leaves
- 1 3 1/2 to 4 lb. chicken - cut into quarters if it won't fit in your stockpot
- 1 c. dry white wines
- 3 stalks celery with leaves- roughly chopped
- 10 sprigs fresh parsleys
- 5 sprigs fresh dills
- 3 carrots - roughly chopped
- 6 peppercorns
- 1 tbsp. vegetable oils
- airtight containers
- Airtight Containers
- 1 3 1/2 to 4 lb. chicken - cut into quarters if it won't fit in your stockpot
- 1 tbsp. vegetable oils
- 2 large yellow onions - chopped
- 1 c. dry white wines
- 6 peppercorns
- 2 bay leaves
- 3 carrots - roughly chopped
- 3 stalks celery with leaves- roughly chopped
- 1 1/2 tsp. salt
- 5 sprigs fresh dills
- 10 sprigs fresh parsleys
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Step 1
Warm the oil in a large saucepan over high heat.
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Step 2
Brown the vegetables for a few minutes, until the get golden in places.
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Step 3
Add the wine, 2 1/2 quarts water, chicken, salt, peppercorns, bay leaves, parsley and dill and bring to a simmer. Skim any foam from the surface.
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Step 4
Reduce heat to low, cover partially, and simmer for two hours.
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Step 5
Remove the chicken.
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Step 6
Strain the stock into a bowl and throw away the remaining solids. Taste the stock. If it seems too "light," bring it to a boil and reduce it (let it boil and evaporate) until it tastes strong enough for you.
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Step 7
Refrigerate stock in an airtight container.
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Step 8
Lift fat off surface of stock when ready to use.
















Comments
chillie said
on 2/13/2009 After about an hour, remove the chicken. Strip away the skin and bones, returning these to the pot. Cut up the chicken to use in casseroles or soup.