Chicken Stock


From Seasoned in the South by Bill Smith

This is a slightly different way to produce a good chicken stock. Whole chickens are poached in a method that the Chinese call velvetizing.

2 whole chickens (about 3 pounds each), well rinsed and patted dry
1 large carrot, peeled and chopped (about 1 cup)
3 stalks celery, leaves discarded, washed and chopped (about 1 cup)
1 large onion, peeled and chopped (about 2 cups)
1 teaspoon salt (optional)

1. In a large stockpot, bring to a boil enough water (about 6 quarts) to float two chickens. Add the chickens. When the boil returns, set a timer for 15 minutes. At the end of that time turn off the heat, cover the stockpot, and let sit for 20 minutes.

2. Then remove the chickens from the broth and refrigerate. Return the stock to a boil. As soon as the chickens are cool enough, pick the meat from the carcasses and reserve it for another recipe. Add the skin and bones back into the stock with the vegetables.

3. If the broth will be used for soup, add salt now. If the broth for sauce, don’t. Simmer until the bones fall apart, about 40 minutes more. Strain and degrease the stock.

Makes about 4 quarts

For a comforting chicken pot pie recipe to use this stock with, click here