So here is a very basic recipe with some pictures here and there; oh yea...and I don't really measure:
|Chunky chops are fine|
Basic Chicken Stock (adapted from Cooking Light)
- 1/2 tsp black peppercorns
- a few dashes of dried parsley
- a shake or three of dried thyme
- two pinches of dried rosemary
- 4-5 lb of chicken (a whole fryer or pieces)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp of minced garlic ( I use the type in the jar)
- 4 bay leaves
- 2 large onions, peeled and quartered
- 4 quarts cold water
|Straining... see all the color (ahem flavor) sucked out of the veggies? The flavor is now in your broth.|
Wash and chop your veggies. Throw 'em in a big stock pot. Rinse and pat dry the chicken and then throw it on the veggies. Add the water. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours. Strain through a colander into a large bowl; discard the veggies, salvage the chicken! Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat. Store in freezer bags or containers for easy use.
|Pre-chilled and skimmed broth.|
After my chicken cooled I deboned it and used some in biscuit-topped chicken pot pie. I have some in the fridge waiting for me to make chicken salad. The flavor gets sorta sucked from the veggies while making stock, but I'm always appalled when recipes advocate throwing the chicken away. Dear Lord have they seen the price of meat!
Another hint, anytime you have vegetables that are looking a bit "sad," just throw them in a freezer bag and pop them in the freezer. Fennel, parsnips, celery, carrots, etc.... all can be thrown in the broth. I'll be using this broth as a base for a lot of the soups I'll be making the next few months.