1 3-to-3 1/4-lb chicken with giblets,, skin removed, qua
2 lb chicken wings
4 medium carrots, trimmed, scrubbed, and qua, rtered
1 medium parsnip, trimmed, scrubbed, and qua, rtered
1 large spanish onion, peeled and quartered
2 inner stalks celery with leaves, cu, t into large ch
1 leek, cleaned well, bottom trimmed,, and quartered
12 parsley stems, tied together with k, itchen string
2 plum tomatoes, quartered
8 peppercorns
1 tsp salt, or to taste
2 1/2 qt water, or as needed
Directions
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 9 cups
Basic Chicken Stock-Martha Stewart Living Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Stew
The History of Recipes
We are able to read the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times made use of many spices and herbs, including a few you will know for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in books on cooking, many of which still exist in private cookery archives. During the next few centuries, the upper classes tried to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes of the day. By the advent of the 20th century, cookery books are starting to become popular as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Basic Chicken Stock Martha Stewart Living recipe.
