Easy Chicken Stock
From Aethena2002 14 years ago
- 2-several hours to make
- Serves varies
I call this broth "easy" because chicken thighs are used, not the whole chicken. This saves time and effort when it comes to the deboning process. The thighs are just easier to pick the meat off than an entire chicken. Read more This method also eliminates the danger of leaving a small bone behind. There is not much fat and this broth can be started about 2 hours before you need the chicken stock. Or you can cook longer, if desired. You also could make a large batch, and freeze for later. One last thing, you have the convienence of using frozen thighs(skin on) just make sure to add 30 minutes to the minimun cooking time. See less
Ingredients
- 4 chicken thighs (skin on bone in) (generally have 1 thigh per 1/2 to 3/4 quart of finished broth, with a minimun of 4 thighs) or more if you wish for a stronger broth shopping list
- 1 large onion, quartered shopping list
- 4 ribs of celery with leaves shopping list
- 2 cloves of garlic, peeled and smashed shopping list
- 3 large carrots, sliced lengthwise. shopping list
- 5-10 whole peppercorns shopping list
- sprig of fresh rosemary (optional) shopping list
- salt to taste shopping list
How to make it
- Place 4 thighs in 4 quart sock pot, add vegetables, pepper and rosemary, cover with water. Leave enough room so water will not boil over.
- Bring to boil, then simmer
- Skim as needed
- When finished cooking, pour through strainer. Save chicken pieces and let cool, discard all else. (If cooking for a long time, make sure to replenish water if it gets too low.)
- Salt broth to taste.
- Remove meat from chicken pieces and add back to broth.
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