Makes about 2 liters of stock and 1 liter of second stock. 4-6 servings of stock
Ingredients
- 1 whole chicken
- ~20 black peppercorns
- 2 cloves of garlic
- A few whole sprigs of dill, optional
- Enough water to submerge the chicken, more for the second stock
Directions
1. Prepare the Chicken
Wash the chicken. Make sure to remove any giblets. Remove the breasts and reserve if the stock will be used for ramen type soups.
2. Boil and Skim
Place the chicken in a pot and add enough water to cover completely. Bring the water to a rigorous boil and skim any scum that comes to the top. Boil for 15 minutes or until no more scum comes up. If you are making a clear stock (Chintan) proceed to step 3. If you are making a cloudy or white stock (Paitan) proceed to step 4.
3. Clear Stock (Chintan)
Reduce the temperature of the pot to just below boiling and hold. Add the peppercorns. After 2 hours remove the chicken from the pot and allow to cool for 20 minutes. Shred the chicken and return the carcass to the pot. At the last hour add the garlic and dill. After 5-6 hours filter the stock through a cheese or muslin cloth. You will need to press the stock through the cloth. Allow the stock to cool before portioning into jars for freezing. Proceed to step 5 for making a second stock (remouillage).
4. Cloudy or White Stock (Paitan)
Keep the pot at a boil. Add the peppercorns. After 2 hours remove the chicken from the pot and allow to cool for 20 minutes. Shred the chicken and return the carcass to the pot. At the last hour add the garlic and dill. After 5-6 hours filter the stock through a fine mesh sieve. Use an immersion blender or a blender to homogenize the stock. Allow the stock to cool before portioning into jars for freezing. Proceed to step 5 for making a second stock (remouillage).
5. Second Stock (Remouillage)
Add water to cover the carcass. Boil for 5-6 hours adding water as necessary to keep the bones covered. Filter the stock through a fine mesh sieve, being sure to press the bones to get all of the liquid out. Use an immersion blender or a blender to homogenize the stock. Allow the stock to cool before portioning into jars for freezing.