No Reviews
You must be logged in to post a review.
Nana’s Chicken Stock
x
Print Options
Description
NO ONE can make homemade chicken stock like my grandmother. If you don’t have your grandma’s recipe, give my nana’s a try.
Ingredients
- 1 whole Fryer Chicken
- 1 whole Large Onion, Quartered But Not Peeled
- 2 whole Carrots; Washed, But NOT Peeled, Chunked
- 2 whole Celery Stalks; Washed And Chunked WITH Leaves
- ¼ cups Dried Parsley Or 4-5 Fresh Sprigs
- 1 whole Large Clove Of Garlic, Cut In Half, But Not Peeled
- 4 whole Cloves
- 10 whole Peppercorns
- 2 Tablespoons Dehydrated Onion
- 1-½ Tablespoon Salt
- 5 quarts Water
Preparation
Put all the ingredients in a 6-qt stock pot, filling with water almost to the top. Place on high heat until boiling, then reduce heat to a simmer. Cover and simmer for 1 1/2 hours. After 1 1/2 hours has passed, remove the breast meat and set aside. You can use this if you plan to make chicken soup, chop it for a sandwich or casserole—whatever floats your boat! Continue to simmer broth for another 3 1/2 hours for a total of about 5 hours. You can simmer longer if you wish!
After the 5 hours has ended, remove from heat and using a cheesecloth, strain every bit of broth out of the vegetables and remaining meat. Throw everything but the broth away.
Put a paper towel on top of your broth to pick up the fat. If you do not plan to use your stock the same day, you can refrigerate it and pull the hardened fat off with a spoon.
Ta da! You now have the world’s BEST chicken stock ready to use. If you’re wanting to make an amazing chicken soup, try Nana’s Chicken Soup (from scratch!) in my recipe box.
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.