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Chicken Stock
Here is a healthy chicken stock. Don’t fuss too much if you don’t have all the ingredients, use what is in your refrigerator.
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| Servings | Prep Time |
| 6pints (2.5 litres) | 10minutes |
| Cook Time | Passive Time |
| 3hours | 1hour |
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Ingredients
- 3lb chicken carcassesrinsed*
- 4quarts water
- 3 carrotsunpeeled, chopped roughly
- 1 onion, brownunpeeled, chopped roughly
- 2sticks celerychopped roughly
- 1 leekwhite part only, chopped in half, washed, sliced roughly
- 3 mushrooms, freshchopped roughly
- 1 tomatounpeeled, chopped roughly
- 6 peppercorns, black
- 1 bay leaf
- 5sprigs parsley
- 2sprigs rosemary, fresh
- 2sprigs thyme, fresh
Instructions
- Place the chicken carcasses in the bottom of a heavy-based pot and pour the water over. Bring to the boil over medium heat. Skim the surface with a slotted spoon to remove any residue. Then simmer on a low-medium heat for 30 minutes, skimming 2 or 3 more times.
- Add the remaining ingredients. Turn the heat to low and simmer uncovered for a further 2 hours. Make sure that a simmer is maintained.
- Turn off the heat and allow to stand for 1 hour.
- Place muslin inside a sieve and place over a heat-proof container. Ladle the stock into sieve. Discard the bones and vegetables. Allow to cool and then place the covered container into the refrigerator overnight. Next morning, remove any fat that may have formed on the top of the stock. Divide into airtight containers. The stock will be good in refrigerator for 5 days and in the freezer for 3 months.
Recipe Notes
We usually don’t use raw chicken bones when we make stock but the leftovers from roast chicken (make sure you use all the scrumptious bits in the bottom of the roasting pan). You will need to adjust the quantities of the water and vegetables accordingly.
We also, dare I say it, don’t use the muslin to filter the stock.
You will end up with stock that is not as clear but it will still taste great!
Save this recipe to find it when you need it!
https://compassandfork.com/recipe/chicken-stock/
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https://compassandfork.com/recipe/chicken-stock/ |