Sunday, September 1, 2013

Chicken Stock

Chicken Stock

Chicken Stock is easy!

So, the ingredients are:

3+ quarts water
1 large yellow onion, coarsely chopped
1/2 celery stalk, coarsely chopped
1 head garlic, top third sliced off
3 carrots, coarsely chopped
6 sprigs fresh tarragon
6 sprigs of fresh thyme
1 bay leave
1 tablespoon black peppercorns
Salt to taste
Chicken parts – I use chicken feet and necks along with the carcass from a roasted chicken.

Spread all the chopped up veggies and the chicken feet on a roasting pan, sprinkle the salt, pepper and herbs on top (except the bay leaves). Roast all of this, stirring them up on occasion, until brown.

Here's the roasted feet and veggies. 

Dump the roasted chicken parts in a stock pot along with the carcass and the bay leaves. Add the water, ensuring that everything is covered by at least an inch.

Bring to a boil and then simmer for at least six hours. Strain, degrease and then let it cool. Transfer to airtight containers. Refrigerate or freeze until you want to use it.

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