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!

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  • ravenseyes 6 years ago
    take a look at some of my recipes - great job - we just moved from NJ to MD last March - my friend lives in Brick- hes not a bad cook - I tried to train him LOL
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