Chicken Stock (Caldo de Pollo)
2 Whole chicken carcasses
2 qt Water
2 lg Onions
4 Whole garlic cloves
2 Celery stalks
1 Bouquet garni (made with 1 thyme sprig, 5 peppercorns and a
parsley sprig tied up together in a 4" square of cheesecloth)
Salt and freshly ground black pepper to taste
Place the chicken in a large soup or stock pot and cover with the water
(the pot will be about 2/3'rds full) Add the onions, garlic, carrots,
celery and bouquet garni, and salt and pepper to taste. Bring to a
boil over high heat. Skim off any scum that comes to the surface.
Reduce the heat and simmer approximately 4 hours, skimming regularly.
Strain the stock through a strainer. Degrease with a ladle or by
chilling stock, letting fat coagulate on the surface, and spooning off.
Use the broth in another recipe or refrigerate or freeze for later use.
~NOTE~ Chicken stock can be made with two whole chicken breasts,
skinless and with bones. Make sure all excess fat has been trimmed off
and discarded. Stock can be saved for up to a week in the refrigerator
or frozen for later use. It's handy to freeze some of the stock in ice
cube trays so that when a recipe calls for a small amount it is easily
accessible. Stock will keep up to 6 months frozen.
Source: A Taste of Cuba
Posted by Bobbie Mikes to rec.food.recipes on July 4, 1995.