homestyle chicken or vegetable stock

Name: Homestyle Chicken or Vegetable stock
Prep time: 30 min
Cook time: 2 h
Yield: 1
Cuisine: Italian
Ingredients: 1 large stock pot; 1 bunch(es) carrots; 1 bunch(es) celery; 2 large sweet onion; 6 clove(s) fresh garlic; 1 bunch(es) fresh flat leaf parsley; 1 sprig(s) fresh rosemary; 4-5 tablespoon(s) salt; 6-8 medium bay leaves; 2 package(s) goya sazon seasoning( if you cant find this not to worry,use adobo instead); 12 quart(s) water; 1 1/2 pound(s) cut up whole chicken,use everything.(note: if making vegetable stock just omit the chicken)

(2 RATINGS)

81 Pinches 4 Photos

Eddie Szczerba

Ossining, NY

Updated on Nov 19, 2012

Hi all! During the winter months there's a lot of soups,bisques and chowders being cooked up in my kitchen so I make sure I have plenty of stock to use.It's simple to make and tastes so much better than store bought! And it's better for you because "you" control what goes in it!!

Rate

prep time 30 Min

cook time 2 Hr

method ---

yield 1-100 serving(s)

Ingredients

1 large stock pot
1 bunch carrots
1 bunch celery
2 large sweet onion
6 cloves fresh garlic
1 bunch fresh flat leaf parsley
1 sprig fresh rosemary
4-5 tablespoons salt
6-8 medium bay leaves
2 packages goya sazon seasoning( if you cant find this not to worry,use adobo instead)
12 quarts water
1 1/2 pounds cut up whole chicken,use everything.(note: if making vegetable stock just omit the chicken)

How To Make homestyle chicken or vegetable stock

Step 1

Start by rinsing and cleaning,peeling all of the vegetables."DO NOT THROW AWAY THE TRIMMINGS FROM THE VEGETABLES!!!

Step 2

In the large stock pot,heat the oil add the vegetable scraps that you saved,all of the spices,the cut up chicken and sauté for ten to fifteen minutes.Cover with the water and bring to a rapid boil,lower the heat to a simmer and cook for 1 and a 1/2 hours.
Step 3

when the stock is completely cooled to handle,removed the chicken and reserve. Strain the stock through a fine mesh strainer into another large bowl or pot pressing the vegetable scrap to get all of the flavor from the vegetables,then discard.Now you have your stock,the vegetables can be used to make the soup or for an entree or for whatever you prefer.The same goes for the meat from the chicken.I find that the stock can be used for many dishes.I use It in sauces,to cook vegetables instead of using butter or oils.And of course for all of my soups.Hope this was of help to you,enjoy! :)
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