Homemade Chicken Stock
Ingredients:
- 1 (4 pound) whole chicken
- 2 medium onions, unpeeled and quartered
- 2 carrots, unpeeled and halved
- 2 celery with leaves, cut in thirds
- 1 head of garlic, unpeeled and cut in half
- 10 stems fresh flat leaf parsley
- 1 Tbsp whole peppercorns
Directions:
- Place the chicken, onions, carrots, celery, garlic, parsley, and peppercorns into a large stock pot. Add 6 quarts water (enough water to cover by an inch.) Bring to a boil over medium-high heat, then turn down to a simmer.
- Skim any foam that rises to the surface.
- After 45 minutes, use tongs to remove the chicken from the pot and set aside until it is cool enough to handle.
- Remove the meat from the bones and set aside. Return bones to the pot and continue to simmer for at least 1 and half hours and up to 4.
- Strain the entire contents of the pot through a colander and discard the solids. Skim off fat if using immediately or allow to cool completely. Remove the surface fat and pack into containers and freeze for up to three months.
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