Chicken Stock (Caldo de Galinha)

Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives recipes the authentic flavor of Brazil.

Makes about ½ gallon

Ingredients:
• 3 ½ to 4 pounds chicken wings, preferably organic
• 2 medium-size onions
• 10 to 12 sprigs flat-leaf parsley
• 2 carrots, unpeeled
• 2 stalks celery
• 3 whole garlic cloves, unpeeled
• 10 black peppercorns
• 2 bay leaves
• 6 to 8 whole cloves
• 6 quarts cold water

On your mark . . .
• Put the chicken pieces in a colander, rinse thoroughly with cold water, and allow to drain as you prepare the rest of the ingredients. Get set . . .
• Cut the onions in half without peeling them and add them to a pot large enough to hold all the ingredients.
• Wash the parsley thoroughly, shake off the excess water, chop it roughly, and add it to the onions in the pot.
• Scrub the carrots with a vegetable brush to remove any dirt but do not peel. Cut them into large chunks and add them to the pot.
• Wash the celery, cut it into large pieces, and add them to the pot as well.
• Add the garlic cloves, along with the peppercorns, bay leaves, and cloves.

Cook!
• Place the pot on the stove. Add the chicken and the water.
• Bring the stock to a boil over high heat. This will take about 25 to 30 minutes.
• Skim any foam or impurities that rise to the top.
• Once the stock boils, reduce the heat to simmer, and cook for 2 hours.
• Continue to skim the stock as it cooks. Turn off the heat and let the stock stand for about 10 minutes.
• Ask your adult assistant to drain it through a fi ne mesh sieve or colander into a heatproof bowl or large pot.
• After the solids in the sieve have cooled they can be discarded, but the cooked chicken makes a tasty snack.
• Cover and chill the stock in the refrigerator.
• Remove any fat that has hardened on the top and discard. The stock is now ready for use.

Chef ’s Tip
Chicken stock can be kept in the refrigerator tightly covered for up to 4 day s, or frozen for up to 3 months. Always thaw chicken stock overnight in the refrigerator or in a saucepan on the stove top over medium heat. Never thaw it at room temperature.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p27'