This tasty chicken stock is perfect for any kind of pasta in brodo, such as the springtime Pasta and Parmesan Broth with Peas and Pea Shoots here. You could use the same concept all year long, simply using whatever greens are in season. It’s a great basic stock to have on hand for the many times when a well-flavored stock is called for. The recipe makes a lot of stock, so we freeze leftovers, in 1-cup and 1-pint containers, to have a supply ready whenever it’s called for.
The technique described, adding cold water periodically, is intended to keep the stock cooking at a low simmer. The stock should never come to a rolling boil, as that simply redistributes impurities.
MAKES 4½ QUARTS CHICKEN STOCK
¼ cup extra-virgin olive oil
5 medium carrots, roughly chopped
4 celery stalks, roughly chopped
1 large onion, with peel, cut into 8 pieces
1 head garlic, cut in half crosswise
2 large (3 to 4 pounds) chickens, cut into 8 parts, plus neck
1 large bunch flat-leaf parsley
1 cup dry white wine
Combine the olive oil, carrots, celery, onion, and garlic in a large stockpot or soup kettle and set over high heat. Cook, stirring, until the vegetables are browned, about 8 minutes. Add the chicken, parsley, and wine and just enough water to cover the chicken and vegetables, about 12 cups.
Reduce the heat to medium-low. When the broth comes to a simmer, add 2 cups cold water and reduce the heat to low. Allow the stock to gently simmer, checking every ½ hour or so to skim the surface of fat and add water as needed. The chicken and vegetables should always be barely covered with liquid. Cook until the stock is very rich, about 4 hours. Strain the stock, discarding the vegetables and setting aside the chicken for the household cat. Refrigerate the stock for 2 to 3 days or freeze for up to 6 months until ready to use.
COOK’S TIP Skimming constantly and cooking very gently at a low temperature is the only way to get a very clear stock, but not everyone has the patience to do this. Another useful method to get the fat off is to refrigerate the strained stock for several hours or overnight. The fat will rise to the surface and congeal, making the fat easy to remove with a slotted spoon. But the stock will not necessarily be clear—if that’s your goal, you must skim. And skim.