CHICKEN AND MEAT STOCK (LIDIA'S RECIPE)
Steps:
- Rinse the poutlry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface. Add the remaining ingredients excep the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally. Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheese cloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed. Meat Stock For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.
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