Recipe
Chicken Stock Recipe
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Scearley / All my dishes 1 year, 8 months ago
Make chicken soup stock to improve all of your own personal recipes. Canned stock is teh work of the devil! NO BOULLION CUBES EVER!
Prep:25m Cook:210m Servings:1
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 Scearley |
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Fans
Ingredients
- 4 to 5.5 pounds of chicken pieces (backs, necks, wings, legs, thighs), or one whole roasting chicken
- 16 cups cold water (or more if needed to just cover)
- 1 onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 stalk of celery, coarsely choppd
- Bouquet garni
Directions
- Put chicken and water in a large stockpot. Bring to a boil over medium heat.
- Reduce heat and simmer, skimming off any scum that rises to the surface, for about 30 minutes.
- Add remaining ingredients.
- Simmer, uncovered, abotu 3 hours, adding water as neede to keep ingredients covered.
- Strain into a clean pot or heatproof plastic container.
- Cool quickly (uncovered) by putting the pot into an icewater bath.
- Refrigerate until ready to use
- Remove any fat congealed on the top before using.
- Makes roughly 12 cups.
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Alterations
katheesue 1 year, 6 months ago said:
I would leave out the celery since my husband is allergic to it and might leave the seasonings out to add them later, depending on what I am making.
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notime 1 year, 6 months ago said:
This is good to use instead of water. Gives the food a good homemade taste.
wokkingmum 1 year, 6 months ago said:
For me use whole chicken (if I'm doing some good soup) and double boil for at least 4 hours.