Sorta Chicken Stock
From elgourmand 12 years ago
- 16 to make
- Serves Lots
The “sorta” is not simply an attempt at being glib. A close friend, who is not a vegan but often leaves the meat out of dishes where it isn’t the central component claims this is a fantastic veggie stock, sans chicken & bacon. Read more It seems that what started out, in a lady friend’s kitchen, up around Whitsunday Passage, almost forty years ago, as chicken stock, with veggies, has morphed into a veggie stock; with chicken overtones. She also claims that she makes this without any meat or bones and then just has it as veggie soup, lumps, chunks and all. Everything here is adjustable. To be honest, I sometimes make this with one or two bits missing; cause I don’t happen to have them. The list is long so if one or two of the minor ingredients are missing its still great stock. These days, I do this in a 4 quart (3.7L) Crock Pot and wind up with about 3 quarts of stock. Do I need to mention that you can sub beef bones and have beef stock? Na. See less
Ingredients
- • 2 lbs un-cooked chicken bones. Sorry but the KFC leftovers won’t do. shopping list
- • ¼ lb smoked bacon, lean as you can find. shopping list
- • 3 quarts non chlorinated water. shopping list
- • 1 - 2 medium onions, chopped, two is better. shopping list
- • 1 medium carrot, diced, optional. Depends on if you’re a cooked carrot fan. shopping list
- • 1 stalk celery, chopped. shopping list
- • A few green (string) beans, cut into bits. shopping list
- • 2 – 4 cloves garlic, crushed. shopping list
- • ½ cup dry white wine. shopping list
- • ½ cup pale beer, optional. shopping list
- • 2 fresh, ripe tomatoes, Corse chopped. shopping list
- • A small bunch of cilantro, chopped. shopping list
- • 1 tsp cumin. shopping list
- • 2 or 3 bay leaves, depending on size and freshness. shopping list
- • 1 tsp dried basil. shopping list
- • 2 – 3 whole cloves. shopping list
- • 1 tsp. Dried oregano. shopping list
- • 1 tsp. Chile powder. shopping list
- • 1 tsp. worcestershire sauce. shopping list
- • 2 tsp sea salt. shopping list
- • FG pepper to taste. shopping list
How to make it
- 1. Load all of this into your Crock Pot or slow cooker and bring to a slow simmer. See Photo
- 2. Simmer on the low setting for about 8 hours. I do this in the evening, after dinner, and check it in the morning.
- 3. Add water as needed and slow simmer for another few hours. If the simmer is low enough it can go for a long time and the flavor just gets better.
- 4. Using a slotted spoon, or a noodle strainer, remove all of the solids. See Photo
- 5. Let cool to room temp and then put into the fridge for a few hours.
- 6. Skim off all of the oil that has solidified on the top of the stock. See Photo
- 7. Re heat to a decent simmer.
- 8. If you want to save some of this for future use, sterilize some very clean, one quart jars with boiling water.
- 9. Using a canning funnel and a very fine mesh sieve or a piece of muslin or several layers of cheese cloth, Ladle the simmering stock into the sterilized jars & cap tightly.
- This isn’t canning but if you do it right and keep the jars in the fridge the stock will last at least a month.
- I made a batch of this up last week and after I removed the bones and larger solids I decided to have a mug as soup. I dug out my Soy Miso Powder and added a heaped teaspoon to my cup of stock. Ichi bon.
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