chicken stock
(1 rating)
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This is an excellent way to use chicken bones, skin, etc. and you make and store it at home...provident living! It provides a vitamin rich delicious broth to use in all of your chicken dishes!
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(1 rating)
yield
serving(s)
cook time
6 Hr
Ingredients For chicken stock
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1 lgchicken with giblets
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1 Tbspolive oil
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2 lgonions, unpeeled
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2-3carrots, unpeeled
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2-3celery ribs, with leaves
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1 tspwhole peppercorns
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2bay leaves
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1fresh parsley, handful
How To Make chicken stock
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1Wash chicken, discard the liver and roughly chop the heart, gizzard and neck; add to hot oil in a deep soup pot. Over high heat, stir occasionally until cooked.
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2Quarter the onion and add to the pot. Continue cooking until chicken is VERY brown, but not burnt. Add in 1 cup of water, and stir and scrape all of the brown bits from the bottom of the pot (deglaze).
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3Roughly chop remaining veggies and add to the pot. Add the rest of the ingredients, including the chicken and water enough to cover. Bring to a boil, skim off any foam, set lid askew and reduce heat to simmer. Chicken will be done in about 1 hour.
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4Remove it from pot, cool to touch. Remove meat to fridge; put skin and bones back into pot. Continue simmering 4-5 hours, adding more water when needed.
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5Cool a bit before staining into a large bowl; put uncovered stock in fridge overnight. The fat will rise to the top and harden, you can then just lift it off easily. Underneath will be the vitamin-rich and delicious broth I was talking about. You can stretch it by adding water or canned broth. Freeze it in ice cube trays for insta-sauce!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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