Homemade Chicken StockFrom sheilabetsy 1 year ago
- 4 to 5 ½ pound whole chicken or whole chicken in parts shopping list
- 16 cups water (or just enough to cover chicken in pot) shopping list
- 1 - 2 onions, coarsely chopped shopping list
- 1 carrot,* coarsely chopped (no need to peel) shopping list
- 1 celery stalk, coarsely chopped shopping list
- 1 bouquet garni** – small bunch of parsley, 8 sprigs fresh thyme, 1 bay leaf, 2 or 3 celery leaves tied together with cheese cloth or cotton twine. shopping list
- * I used a couple of handfuls of peeled baby carrots shopping list
- ** See note at bottom of recipe directions shopping list
How to make it
- 1. Combine the chicken and water in a large pot. Bring to a boil and then simmer gently for about 30 minutes. While it is simmering, occasionally skim off the impurities (whitish bubbly stuff that rises to the top) with a slotted spoon.
- 2. Next add the chopped onion, carrot, celery and bouquet garni to the pot.
- 3. Simmer for 3 hours uncovered, adding water as needed to cover the chicken.
- 4. Strain stock through fine mesh or cheese cloth before storing in fridge or freezer.
- 5. When ready to use remove the white layer of fat off the top. Also when cooking with the stock don’t forget that this version has far less salt/sodium than the typical canned variety, so you may need to season to taste.
- Note: I substituted fresh herbs for dry and made a bouquet garni out of an empty unused teabag. I placed the parsley and thyme inside the bag and sealed it with a staple. I placed it in the simmering broth along with loose celery leaf stalks and 3 dried bay leafs. It worked perfectly!
The Cooksheilabetsy Brick, New Jersey
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