Easy Chicken Stock

A few days ago I mentioned that I made a chicken soup. I highly reccomend making your own stock for this. It’s neither hard nor particularly difficult to make your own stock. And because I was a bit under the weather when I made this particular version, I took extra pains to make sure it was easy.

Finished Chicken Stock

Finished Chicken Stock

Once you make your own, you’ll realize that it is much better than any of the dozen or so of the brands offered at the supermarket. Sure, one or two may be serviceable, but making it yourself is truly stunning.

Interested in making the simplest chicken stock? Click through to find out how.

This recipe comes courtesy of Mark Bittmann’s How To Cook Everything. There are several variations on chicken stock and broths, and this is one of the easiest I have come accross. I do keep parts of cut up chickens in my freezer to roast and and make a rich stock, but this time I took the easy way out. Just boiling a whole chicken with some vegtables got the flavor I was looking for to help me feel better.

Just add water and boil to get stock!

Just add water and boil to get stock!

Ingredients

1 whole (3-4 lb) chicken
1 quartered onion
2 chopped carrots
1 chopped celery rib
1 pinch thyme (or fresh rosmary)
3-5 springs of fresh parsley
1 teaspoon or less salt
about 14 cups of water (or enough to cover everything thoroughly)

Directions

  1. Put the whole chicken and the vegtables into a large pot. Add the water.
  2. Bring to a boil, cover partially, then reduce the heat to a simmer. Cook for 45-60 minutes.
  3. Strain the broth and press on the vegtables to extract as much liquid as possible.
  4. Refridgerate, then skim off the fat that hardens on the surface.

The stock will keep for 4-5 days in the fridge. It will last longer if you boil it every couple of days. It can be frozen for much longer.

I should probably add a tip of what to do with that whole cooked chicken you now have. Lot’s of choices: sandwiches, salads, shred/dice it and put it in chicken soup with the broth, shred it and mix with barbeque sauce, put in a pasta dish, make chicken wraps, use to stuff vegtables…

Advertisements

0 Responses to “Easy Chicken Stock”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




We have moved!

Thanks for visiting! We have moved to www.thefoodspot.com. Check there for all these posts and more tasty news! Go The Food Spot!

Categories

Safe to Eat Flickr Photos


%d bloggers like this: