Homemade Chicken Stock
Rich, comforting and flavorful chicken stock is a staple for every kitchen. There is no comparison with the low quality store-bought stock versus homemade. I always have chicken stock in the freezer for soups, risottos, tortellini in brodo, etc.
When it comes to the chicken, I like to use the chicken carcass that I have left after grinding the meat. However, this would work beautifully with any chicken bones or even whole chicken if you wanted to turn this into chicken soup!
(adsbygoogle = window.adsbygoogle || []).push({});Rich and flavorful chicken stock perfect for any soup or risotto.
- 2 Chicken carcass
- 12 cup Water
- 3 Carrots (Medium)
- 1 Onion
- 1 Celery stick
- 1 Leak
- 1 Garlic clove
- 2 Bay leaves
- 8 Peppercorns
- 4 Sprigs of thyme
- 1 Sprig of Rosemary
- Making the stock
In a large stock pot add the chicken carcasses followed by vegetables, herbs and spices and water. Cover and simmer on medium until it starts to lightly simmer. Skim off any foam and continue cooking uncovered for 3-6 hours adding water if needed.
Be careful not to let the stock boil, it should remain at a light simmer. - Serving or storing
Once fully cooked strain the stock with a large fine colander, saving only the broth. You can enjoy immediately or freeze.