Extra Virgin Chicken Stock

Extra Virgin Chicken Stock

Ingredients:
3 tablespoons extra-virgin olive oil
2 large yellow onions, diced
2 celery stalks, diced
2 carrots, chopped
1 leek, cleaned, trimmed, and sliced into thin strips
4 garlic cloves, minced
3 sprigs fresh thyme
3 bay leaves
3 sprigs fresh dill
3 sprigs fresh parsley

Directions:
Kosher salt and freshly ground black pepper to taste
4-pound chicken, whole
1. In a large 4- to 6-quart stockpot, heat the olive oil on medium heat for 1 minute.
Add the onion, celery, carrot, leek, garlic, thyme, bay leaves, dill, and parsley. Season
the vegetables with salt and pepper. Sauté the vegetables for about 15 minutes, or until
they are soft.
2. Carefully add the chicken to the stockpot. Pour in 8 cups of water. Bring the liquid
to a boil over medium heat, reduce the heat to low, and simmer the stock for about 1½
hours, occasionally skimming the foam from the surface, or until the chicken is
thoroughly cooked.
3. Cool the chicken in the stock for about an hour. Remove the chicken from the pot
and, when cool enough to handle, remove the meat from the bones. Discard the skin
and the bones, and use the chicken in sandwiches, salad, or soup. Strain the stock,
discarding the vegetables. Pour the stock into containers and refrigerate for up to a
week. You can also freeze this stock for up to 3 months.
MARINARA SAUCE
The flavors are not overbearing in this clean, healthy, and versatile sauce. It’s a
“mother” sauce that you can do a lot with. Turn it into a tomato bisque, or use it as a
base for a chicken stew. Or change up the flavor by adding olives, capers, and
artichokes, or maybe vodka and cream. Make this sauce a day ahead of time, cool
slightly, then cover and refrigerate. To rewarm, heat the sauce over medium heat,
stirring gently.
SERVES 4 (ABOUT 1½ QUARTS) | LEVEL: LAYUP