The food lab better home cooking through science ( PDFDrive ) 211
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2.Meanwhile,chopthechickenbacksandwingtipswitha
cleaver into rough 2-inch pieces, or cut up with poultry
shears. Working in two or three batches, transfer the
chicken to a food processor and pulse until the texture
roughly approximates ground chicken, stopping if a
particularlyhardbonegetsstuckontheblade.
3.Transferthegroundchicken,chickenlegs,onion,carrot,
celery, bay leaves, peppercorns, fennel, coriander, and
parsley to a large Dutch oven or stockpot and add cold
water to just cover the ingredients, about 2 quarts.Add
the hydrated gelatin and water and bring to a boil over
high heat. Adjust the heat to maintain a brisk simmer,
then skim off any foam and scum from the surface and
discard.Cookfor45minutes,addingwaterasnecessary
to keep the ingredients submerged. Remove from the
heatandallowtocoolforafewminutes.
4.Usingapairoftongs,transferthechickenlegstoabowl
and set aside to cool. Remove and discard any large
pieces of bone and vegetables from the stock. Strain the
stock through a fine-mesh strainer into a large bowl and
discardthesolids.Returnthestocktothepot,bringtoa
rollingsimmer,andreduceto2quarts,about10minutes.
5. Meanwhile, pick the meat off the chicken legs and
reserveforanotheruse(suchasChickenVegetableSoup
orChickenandDumplings;seehereorhere).Discardthe
bonesandskin.
6. When the stock has finished reducing, allow it to rest
untiltheexcessfatandscumformadistinctlayeronthe
surface, about 15 minutes, then skim off with a ladle—
discard the fat or save it for another use. Alternatively,
you can refrigerate the stock overnight and remove the
solid fat from the top.The stock will keep in an airtight
containerintherefrigeratorforupto5days,oritcanbe
frozenforatleast3months(seehere).
