Easy Italian Recipes

 MAKES 3 qt (3 l)

5 lb (2.5 kg) chicken backs and necks

1 leek, including about 6 inches (15 cm) of the green tops, coarsely chopped

2 carrots, coarsely chopped

1 celery stalk, coarsely chopped

12 fresh flat-leaf (Italian) parsley stems 1 fresh thyme sprig

8-10 black peppercorns

In a stockpot, combine the chicken parts, leek, carrots, celery, parsley, thyme, and peppercorns. Add cold water to cover by 1 inch (2.5 cm). Place the pot over medium-high heat and slowly bring almost to a boil. Using a large spoon, skim off any scum and froth from the surface. Reduce the heat to low and simmer uncovered, skimming the surface as needed and adding more water if necessary to keep the ingredients immersed, until the meat has fallen off the bones and the stock is fragrant and flavorful, about 3 hours.

Remove from the heat and let stand until the liquid is almost room temperature, about 1 hour. Using a slotted spoon or skimmer, lift out the large solids and discard. Pour the stock through a fine-mesh sieve into a storage container with a tight-fitting lid, and discard the solids from the sieve.

Let the stock cool to room temperature, then cover and refrigerate until fully chilled. Using a spoon, lift off the congealed layer of fat on top and discard. Store the stock in the refrigerator for up to 5 days or in the freezer for up to 2 months.

VARIATION

To make brown chicken stock, brown the chicken parts and vegetables in the stockpot for about 15 minutes over high heat. Deglaze with 1 cup (8 fl oz/250 ml) dry white wine. Proceed with the recipe.

Buon appetito !