Friday, August 6, 2010

Chicken stock

Using the remains after the organic roast chicken I made earlier in the week, I made a flavorful chicken stock to use later on, when the weather starts to get a bit chillier, and I am craving some good homemade soup.

Making chicken stock takes a little bit of inactive time, but it is extremely simple and well worth the end results!  You just can't buy the same essence in a pre-made stock.

Chicken Stock
  • The remains from a 5-lb. roasting chicken, including the giblets
  • 1 large yellow onion, unpeeled and quartered
  • 2 carrots, unpeeled and halved
  • 2 stalks of celery, with leaves, halved
  • 1 large handful of fresh parsley sprigs 
  • 5 sprigs of fresh thyme
  • 5 or 6 whole cloves of garlic
  • 1 T of kosher salt
  • 1 T whole black peppercorns
Throw all ingredients in a large stock pot.  Fill with water until about 2" to the top of the pot.

Bring to a boil.  Reduce to a simmer and cook, uncovered, for 3-4 hours.

Strain the liquid into storage container, the large soup containers from Chinese take-out work perfectly for this.  Store in your refrigerator for 4-5 days or freeze for up to 6 months.

It's that easy!


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