The Pill’s “Never Get Ill” Standby Chicken Stock
of home-made stock should be patr of your winter hibernation. Stock can be frozen
in plastic containers or freezer bags and will last about three weeks until it
begins to lose its flavor and magical properties. This recipe makes about 2 1/2
6 -pounds of chicken (ask your local butcher for kuřeci skelet)
2 chopped carrots
2 white onions
2 chopped Spring onions
3 celery stalks
6 whole cloves
12 cloves halved garlic
1 -tablespoon whole black peppercorns
1/2 tablespoon salt
Spike the onions with cloves and quarter them. In a large pot, combine all the
ingredients and add enough water to cover them. Bring to a boil and skim off any
foam that forms on the surface. Reduce the heat to low and simmer, uncovered,
for 1-1 1/2 hours. Skim off any additional foam that floats to the top and make
sure the heat doesn't burn off too much of the liquid. Let the stock cool for
1/2 hour. Strain the stock into a clean plastic container and throw away the leftovers.
Use immediately, or let it cool to room temperature, and freeze for up to 1 month.
Spoon off the white layer of fat that will form on the frozen stock before you
use it. n
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