Place chicken in an 8-quart stockpot. Add celery, parsnips, carrots, onions, garlic, and salt.
For richer body, use the bony pieces of chicken (back, neck and wings). For meatier flavor, use a whole chicken.
Servings and Ingredients
|1 (5-to-6-lbs.) roasting chicken|
|3 stalk(s) celery, with leaves, cut up|
|2 medium parsnips, peeled and chopped|
|2 medium carrots, unpeeled and chopped|
|2 large onions, unpeeled and chopped|
|2 head(s) garlic, unpeeled and halved|
|1 tsp. Hy-Vee salt|
|4 sprig(s) fresh parsley|
|4 sprig(s) fresh thyme|
|4 sprig(s) fresh sage|
|4 sprig(s) fresh basil|
|4 dried bay leaves|
|1 tsp. Hy-Vee whole black peppercorns|
Things To Grab
- 8-quart stockpot with lid
- 100-percent-cotton cheese cloth
- Chicken string
- Small strainer
- Colander or large strainer
- Airtight container for storage
Bundle the parsley, thyme, sage, basil, bay leaves, and peppercorns together in several thicknesses of 100-percent-cotton cheesecloth; tie with kitchen string to form a bag. Add to stockpot.
Fill stockpot with cold water to cover ingredients by 2-inches. Slowly bring water to boiling; reduce heat. Simmer, covered, for 3 hours.
While the starter is simmering, use a small strainer to skim the fat off the top of the surface.
Remove chicken from stockpot; let cool. Strain the starter into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander or large strainer. Discard vegetables, seasonings, and chicken bones and skin.
Hyvee Culinary Expert TipIf storing the starter for later use, cool it quickly by placing the hot bowl, uncovered, in another bowl of ice water. Stir starter occasionally. Once the starter is cooled, cover and chill for several hours or until firm. Lift off the fat layer with a spoon.
Place the starter in an airtight storage container. Cover and chill for up to 3 days. Or transfer starter to a freezer container. Cover and freeze for up to 6 months.
Hyvee Culinary Expert TipThere's no reason that simmered chicken should be discarded! Use the cooked chicken to add to soups, casseroles, or any recipe that calls for precooked chicken.
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 15mg
- Sodium: 290mg
- Total Carbohydrates: 12g
- Protein: 9g