This recipe makes a lot of chicken stock, but thats no problem. You can freeze chicken stock for a couple months in the freezer. Freeze it in 4 cup portions for ease of use when you thaw it! And if you think you won't use lots of chicken stock, think again! Stock goes in everything and making your own soup can be a delicious adventure. Do try out this recipe, put your own twist on it and remember, this recipe is just a guideline! Be creative and enjoy the process and the amazing smell in your house as this stock simmers away!
Recipe from Anna Olson
- 1 chicken carcus (some meat left on it is okay)
- 2 onions, cut in half, peel intact
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 5 whole peppercorns
- 1 sprig fresh parsley
- Put all ingredients in a large stockpot and cover with cold water. Slowly bring up to a gentle simmer over medium-low heat (no higher than medium). Once the fat and impurities start rising to the surfact, skim the sop of the stock with a spoon.
- Keep the stock at a bare simmer, uncovered, for 2 1/2 hours from when it first starts to simmer. A vigorous boil would disturb the ingredients and the stock will come out cloudy. Strain the stock while its still hot. Discard the veggies, herbs and chicken bones.
- Now that you have great stock, you can make amazing soups and sauces! Have at er!
So, thats it, pretty simple huh? Hope you get a chance to try this out at some point. You will be able to taste a difference - its that good!
Happy Cooking my Friends!