chicken stock
★★★★★
1
Sure we have all resorted to the store bought stocks in a pinch but homemade stocks require only a little effort and add a tremendous boost to your soups and sauces. Give a try.
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Ingredients For chicken stock
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4 lbchicken carcasses, including necks and backs
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1 lgyellow onion, quartered
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4 lgcarrots, peeled and cut in half
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4 lgcelery ribs, cut in half
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1leek, white part only, cut in half lengthwise
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10 sprigfresh thyme
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10 sprigfresh parsley with stems
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2bay leaves
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10black peppercorns
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3 clovegarlic, peeled and smashed
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2 galcold water
How To Make chicken stock
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1Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
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2Bring to boil then turn heat down to medium low to maintain a gentle simmer.
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3Skim the scum from the stock every half hour or so. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
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4Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
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5Cool immediately in large cooler of ice or a sink full of ice water.
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6Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
- 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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