Narsai David Recipe: Chicken Stock

(KCBS) - No need to buy chicken stock at the store that's loaded with sodium and MSG. KCBS Food and Wine Editor Narsai David says it's easy to make it from scratch.

Yields 5-6 cups

3 lbs Chicken Bones
1 Carrot, cut up, or peelings from 3-4 carrots
1 Medium onion, chopped with peeling
4-6 Large sprigs parsley, or stems from 1 bunch parsley
3-4 cloves Garlic
*1 TBS Pickling Spice

Place all ingredients in a 3-4 qt pot and cover with water. Bring to a boil, then lower to the slowest possible simmer. Simmer for at least 2 hours or overnight. (Note: Be sure that you have enough liquid to last all night. It's best to check the time it takes on your stove in advance of leaving it on all night.)

Strain through a fine sieve. Discard the bones and vegetables. Refrigerate until the fat congeals on top. It is then it's very easy to skim off and discard the fat. Pack in plastic containers, leaving 1/4 inch of headspace and freeze until needed.

*A substitute for pickling spice:
2 Bay leaves
4 Cloves
1 tsp Peppercorns
1/2 tsp Allspice
1/2 tsp Mustard Seed
1/2 tsp Coriander Seed
1/4 tsp Cinnamon

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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