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Chicken Stock

by on April 28, 2011 in Homemade Ingredients April 28, 2011 Homemade Ingredients
See post on The Newlywed Chefs’s site!
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Description

Most recipes for a good homemade chicken stock are quite similar, but we’ve made some changes to make it our own. We use this stock to kick up our dishes, and the flavor is unmatched to any stock that has been sitting in a can or cardboard box for weeks on a shelf. So plan ahead: save the chicken carcases from your weeknight meals, and use them to create something that will last quite a while.

Ingredients

  • 3 whole Chicken Carcases
  • 1 gallon Cold Water
  • 2 teaspoons Kosher Salt
  • 1 whole Medium Yellow Onion, Medium Chopped
  • 3 whole Carrots, Medium, Chopped
  • 3 stalks Celery, Medium Chopped
  • 7 sprigs Fresh Thyme
  • 1 bunch Parsley
  • 20 whole Peppercorns

Preparation

Place chicken carcases in a large stock pot, and add water and salt. Bring to a simmer on medium low for 3 to 4 hours. Add onion, carrot, celery, thyme, parsley, and peppercorns and continue to simmer for another hour. Be sure to skim the top as needed.

Next, strain the stock through a sieve.

Behold! Stock! Use immediately, or freeze and use later.

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