Home-made chicken stock might be one of the easiest . . . and most rewarding . . . things you can make in your kitchen.
During the Summer months I buy roasted chickens and add the meat to salads, enchiladas, quesadillas, and soups.
Not only do I get multiple meals from one roasted chicken, but when I'm done picking the meat from it . . . I add the bones (and whatever meat is still on it) to a large stockpot, along with a ton of vegetables and herbs . . . and then simmer it for several hours.
The aroma of simmering stock is amazing . . . and sends your senses to a happy place.
I make a lot of chicken stock through the Summer months, and then bag and freeze for Fall and Winter soups and stews.
Store bought stock doesn't hold a candle to the home-made stuff. Wouldn't you agree?
It's more rich and flavorful than the ones you buy in a box or can, and the layers of flavors found in home-made stock can elevate soups and stews to a whole new level.
It's more rich and flavorful than the ones you buy in a box or can, and the layers of flavors found in home-made stock can elevate soups and stews to a whole new level.
Honestly, home-made chicken stock is so good, that you can heat it - sprinkle with fresh salt and pepper - and enjoy it straight out of a mug . . . with nothing in it. It's that good!
If you've never made home-made chicken stock, then I hope this post inspires you to make some the next time you have a roasted chicken and vegetables on hand.
And if you have made stock before, then I hope this post reminds you how amazing it is . . . and inspires you to make some for future Fall and Winter pots of soup or stew.
home-made chicken stock
. . . . .
1 (5-pound) roasting chicken
1 large yellow onion, unpeeled and quartered
2 carrots, unpeeled and halved
3 stalks celery with leaves, cut into thirds
10 sprigs fresh parsley
10 sprigs fresh thyme
10 sprigs fresh dill
6-8 cloves garlic, unpeeled and cut in 1/2 crosswise
1 Tablespoons salt
1 teaspoons whole black peppercorns
. . . . .
Place the chicken, onions, carrots, celery, parsnips,
parsley, thyme, dill, garlic, and seasonings in a large stockpot.
Add
7 quarts of water and bring to a boil.
Simmer, covered, for 4+ hours.
Strain
the entire contents of the pot through a colander and discard the solids.
Chill
the stock overnight.
The next day, remove the surface fat.
Use immediately or
pack in containers (or double ziplock bags) and freeze for up to 3 months.
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