Simple Chicken Stock
The secret to so many great recipes is a well seasoned and perfectly flavorful chicken stock. While it's incredibly simple to use the store bought variety, why not make your own at home for that personal touch? It's a great way to make use of the bones from a whole chicken and not let any part of the bird go to waste.
The trick to a wonderfully rich stock is to take advantage of the bony pieces of chicken you have on hand. You can either cut up wings and legs and saute them first, or use reserved bones from cooking a whole chicken. We decided to share our method using reserved bones so we don't waste anything. From there, it was just a matter of adding in the right spices and a few vegetables to make this stock shine. Keep reading below for this great recipe...
Ingredients
Leftover bones and skin from a cooked or raw chicken carcass (It's perfectly fine if there's still meat on them)
2 onions, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, minced
6 sprigs parsley
1 sprig thyme
1/2 teaspoon rosemary
2 whole cloves (optional)
1/2 teaspoon black peppercorns
2 bay leaves
salt to taste (I tend to like about 1/2 teaspoon)
Directions
Place all the ingredients in a large soup kettle or Dutch oven. Cover with cold water (between 2 and 3 quarts), and bring to a boil. Once at a boil, immediately reduce the heat and bring the stock to just barely a simmer. Allow to simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock into a bowl. Either use immediately, store, or allow to simmer for another few hours to concentrate and make the stock easier to store.
Recipe adapted from Simply Recipes
The trick to a wonderfully rich stock is to take advantage of the bony pieces of chicken you have on hand. You can either cut up wings and legs and saute them first, or use reserved bones from cooking a whole chicken. We decided to share our method using reserved bones so we don't waste anything. From there, it was just a matter of adding in the right spices and a few vegetables to make this stock shine. Keep reading below for this great recipe...
Ingredients
Leftover bones and skin from a cooked or raw chicken carcass (It's perfectly fine if there's still meat on them)
2 onions, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, minced
6 sprigs parsley
1 sprig thyme
1/2 teaspoon rosemary
2 whole cloves (optional)
1/2 teaspoon black peppercorns
2 bay leaves
salt to taste (I tend to like about 1/2 teaspoon)
Directions
Place all the ingredients in a large soup kettle or Dutch oven. Cover with cold water (between 2 and 3 quarts), and bring to a boil. Once at a boil, immediately reduce the heat and bring the stock to just barely a simmer. Allow to simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock into a bowl. Either use immediately, store, or allow to simmer for another few hours to concentrate and make the stock easier to store.
Recipe adapted from Simply Recipes
Source: 12Tomatoes