birds to slightly less time for parts. In each case, time
from beginning of simmer and return bones to stock for an
additional 1/2 hour after you've removed the meat.
Chicken stock is delicious served as a simple broth
with herbs, shredded or julienne vegetables, slivers of
meat, or rice. It also is the base from which countless
other soups are made.
1 roaster (5-7 pounds)
chicken giblets, except liver
1 large bay leaf
2 whole cloves
1 teaspoon white peppercorns
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
4 quarts water or enough to cover chicken generously
1 cup dry white wine, optional
2 medium onions, quartered
2 large carrots, sliced
2 ribs celery, sliced
1 leek, white part only, cleaned and sliced, optional
1 bunch fresh parsley, stems only
1 teaspoon salt or to taste
Remove giblets from roaster and discard bird-watcher
thermometer, if it has one. Place roaster along with
giblets in a large stockpot (8 to 10 quarts) or other large
sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme
in cheesecloth as bouquet garni; tie closed with string.
Add to stockpot along with remaining ingredients. Cover
pot and simmer over medium-low heat for 2-1/2 hours or
until meat is tender. Carefully skim stock from time to
time with a ladle or spoon to remove fat particles and