Simple. Pure. Without msg or ingredients one cannot pronounce. Anything you make with this stock will be SO much better! Use in sauces and gravies. For this use, save the stock in 1-2 cup containers, or- freeze in ice cube trays and when they're fully frozen, empty them into a large zip freezer bag, take out what you need, even the smallest amount. For all Moms and Dads out there, I give this to my guys when they have stomach issues associated with the stomach flu. I believe it is very medicinal.
That's it. We're done.
Using a slotted spoon, remove as much of the bones and vegetables as possible. Place a fine strainer over a bowl and carefully pour or ladel the stock into the bowl through the strainer.
For the chicken stock, you will need chicken bones. If you on occasion enjoy a rotisserie chicken, save the carcass. Simply put into a freezer bag, label and date for future use. I have a stock pile of miscellaneous chicken parts. I seldom through chicken bones in the garbage. (only after stock do they go in the garbage) Save small amounts of chicken you do not use, they make great chicken noodle soup.
If your chicken carcass is frozen, no worries, just plop it in the pot. (note-the more bones the more flavorful your stock will be) Cover with water and add a whole cut up carrot, a celery stalk cut into pieces, and 1/4 of an onion. Use a nice bunch of fresh parsley if yo have it. That's it. No need to salt, season when you use in your recipe.
I realize this doesn't look very glamourous, just wait:-) Put the pot over low heat, uncovered. Do not allow this to come to a boil as it will result in cloudy stock. Simmer over low heat for 3-4 hours. I hope this doesn't seem daunting, you don't have to do much with it. Add water when you see that it's cooked down an inch or so.
There you have it. This batch made about 16 cups of stock, or 4 quarts. This will make a very nice base for a couple of homemade soups. Use now or freeze for a later date. Remember to label and date!
More to come!
Have a great day!
Angie
There is nothing like homemade stock. I always make it when I do a chicken or roast. I freeze it in ziploc bags in 1 2/2 to 2 cup increments. Love it!
ReplyDelete2 Kids and Tired Cooks
I can't believe I have made it to the age I am and I've never made my own stock. This post of yours has convinced me to make some soon. I go through a lot of chicken....and box upon box of stock...how crazy that is....when I could have made my own stock all these years. Thanks for sharing your easy way to do this.
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