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EASY Chicken Stock
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Description
Making stocks can seem like a laborious process, but they’re super easy. I make a batch of this stock whenever I’ve roasted a chicken for dinner.
The amounts are adjustable depending on what you like (and the size of your bird). When I’m in a pinch without fresh herbs, I use that old standby – Poultry Seasoning! Experiment with different herbs/spices.
Ingredients
- 2 Tablespoons Olive Oil
- 2 whole Medium Onions, Quartered (Leave The Skins On)
- 2 cloves Garlic, Cracked
- 4 stalks Celery, Roughly Chopped (include Those Celery Leaves!)
- 4 whole Carrots, Roughly Chopped
- 2 teaspoons Kosher Salt
- 2 Tablespoons Whole Peppercorns
- 2 teaspoons Dried Poultry Seasoning
- 1 whole Chicken Carcass From A Roasted 4-5 Pound Chicken, Meat Removed
- 9 cups Water
Preparation
Heat olive oil in a large stock pot on medium-high heat.
Add onions, garlic, celery and carrots and saute until onions are golden, about 6-8 minutes. You should start to get a few brown bits on the bottom of the stock pot. Add salt, peppercorns, and poultry seasoning (and any other additions you’re using).
Deglaze the pan with the water (you could also use white wine if you’d like) and add enough water to cover the bones and other ingredients and bring to a boil. Reduce heat and simmer stock for at least 4 hours. You can go longer at a lower heat if you’d like–a friend of mine always makes hers in a low oven for up to 8 hours.
Taste stock and adjust seasonings if needed. Strain stock to remove vegetables. Cool and refrigerate or freeze for later. Then make some great soups!
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dishinanddishes on 8.10.2009
I do the same thing except for some of the herbs…that would be a great addition!