the best home made chichen stock

Name: The Best Home Made Chichen Stock
Prep time: 5 min
Cook time: 1 h 30 min
Ingredients: 1 - root bulb of celery stalk, cut the bottom tip off and cut celery into chunks (look at picture of it); 3 large carrots, cut into chunks; 1 medium onion cut into chunks.; 2 - pieces of chicken with bone and skin on. (i used a thigh and a breast}; - salt and pepper to taste veg's and make a chicken salad out of chicken meat.; - note: you can use a whole chicken with added

(1 RATING)

71 Pinches 4 Photos

Norma DeRemer

York, PA

Updated on May 19, 2013

My grandma showed me how to make this years ago. Just a few days ago I was cleaning out my frig. and saw the bulb end of a celery stalk, some carrots and onions. I remembered not to get rid of the celery stalk end piece. (the root) So I dicided to make some chicken broth since I was running low of it in the freezer. Add two pieces of chicken with the skin on. This is so easy and tast much better than any canned I've tasted. I use it for soup stock and cook my rice in it also. I cut the cooked chicken in mushroom soup heated it and put over cooked rice for dinner. Saved and used it all!

Rate

prep time 5 Min

cook time 1 Hr 30 Min

method ---

yield makes 21 cups.

Ingredients

1 - root bulb of celery stalk, cut the bottom tip off and cut celery into chunks (look at picture of it)
3 large carrots, cut into chunks
1 medium onion cut into chunks.
2 - pieces of chicken with bone and skin on. (i used a thigh and a breast}
- salt and pepper to taste veg's and make a chicken salad out of chicken meat.
- note: you can use a whole chicken with added

How To Make the best home made chichen stock

Step 1

Cut the roots off the end of the celery bulb and cut the celery into chunks.

Step 2

Cut the carrots into chunks along with a onion.
Step 3

Place all into an 8 qt. stock pot and place enough water to at least three inches from the top of the pan and add the chicken.
Step 4

Place on Med-high heat and cook until a hard boil and place a lid on pan, then turn heat down to a soft boill and simmer as directed above. (about an hour and a half)
Step 5

Remove from heat and strain into two large pans using cheese cloth to catch the vegetables.
Step 6

Let pans cool. Measure 2 cups of broth into containers for the freezer.
Step 7

When frozen hard, remove from container and place in a seal tight bag, mark it (2 cups chicken broth) and place it back into your freezer. Keeps for months.
Step 8

NOTE: I have a Food Saver I use all the time and this stock can stay in your freezer for a year. I know because I forgot some in the back of the freezer and when I used it; it tasted like I just made it. Food Saver well worth your money.
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