Chicken Stock

Brodo di Pollo


3-3 ½ lbs. chicken cut in pieces.
3 carrots peeled and quartered
3 celery ribs quartered
2 white onions peeled and quartered
2 tablespoons of chopped fresh rosemary or 1 ½ teaspoons dried
1 ½ teaspoon dry thyme
2 tablespoons of chopped fresh basil or 1½ teaspoon dried
2 tablespoons of chopped fresh parsley or 1½ teaspoon dried
1 ¼ tablespoons of black peppercorns
¾ tablespoon salt
1 ½ cup of white wine
3 ½ cups water
3 eggs yolks beaten
3 egg whites
Yield 2 ¼ Quarts
Printable Version
Pour all the ingredients except the eggwhites in a large stock pot , bring to a boil then simmer for 2 ½ hours , skimming the foam that rises at the top every ½ hour.
Place the chicken aside and use for another recipe. Strain the stock through a fine sieve lined with cheese cloth. Wait until it cools down to room temperature and place uncovered in the refrigerator until the next day. Overnight the fat will harden and float to the top. Skim it off and discard it.
Bring the stock back to a boil. While the stock is cooking beat the eggwhite with a whisk or an electric beater until the become fluffy like a merangue.
Add the beaten egg whites to the boiling stock reduce the heat to simmer and stir well.
The eggwhites will harden entrapping most of the stocks impurities. Strain the stock once more as before.
You can use the stock now or freeze it, up to one month, and use it for your favorite recipe.
Chef’s tip
The extra step with the eggwhites at the end will yield for you a clearer stock and a more flavorful one. If you do not mind the cloudy color of the stock you can omit this step. As for the leftover chicken, here is an idea. Use the meat only, and chop it roughly mix it with 1-2 eggs, plenty of parmesan cheese and Italian style breadcrumbs. Roll the mixture as if making meatballs. Cook them in the boiling stock before you add the eggwhites and serve them as dumplings on your favorite soup. This dumplings can also be frozen.
©2013 Nick Stellino Productions