Homemade Chicken Stock
Homemade Chicken Stock. Photo courtesy of istockphoto.com.
The following is a standard recipe for making chicken stock.
Ingredients
2 tablespoons olive or vegetable oil
3 lb (1.5 kg) mixed chicken parts (backs, wings & necks)
1 large onion, chopped
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 whole cloves garlic, peeled
3 to 4 flat leaf parsley
3 to 4 fresh thyme sprigs
2 bay leaf
3 to 4 peppercorns
6 cups (48 fl oz) water
Directions
Preheat oven to 400°F (200°C). Using a large roasting pan, add the chicken parts and brown for about 20 minutes, stiring occasionally. Remove from oven.
In a large stockpot, heat the olive oil. Add the chicken parts and all the remaining ingredients expect for the water and saute for 1 -2 minutes. Add the water and bring to a boil. Reduce heat to medium low and simmer uncovered at least 3 hours, occasionally skimming off the foam that comes to the surface. Add water as needed to keep bones and vegetables submerged.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Place in refrigerator overnight. Remove solidified fat from surface of liquid. 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.
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- Lentil Soup With Smoked Sausage
- Hungarian Beef Goulash Soup
- Homemade Pasta
Category: Main Courses, Soups
