Chicken Stock

Ah, chicken. Is anyone tired of it yet? I have a few more recipes- we haven’t yet run out. Today’s recipe is simple, but it takes quite a while. The amounts of each ingredient depend on how much broth you want in the end.

After you display and carve your roast chicken, cut out any suspected undesirables- bones, fat, gristle, tough meat- it doesn’t matter if good meat clings to them. For the duration of this post, I will refer to this as chicken.

Ingredients

Chicken, along with a little bit of the stuffing

Onion- granulated white (I used Penzeys Spices)

Celery Seed

1 bay leaf

Thyme

Parsley- fresh or dried

Salt and Pepper

8 black peppercorns

Hot water

Instructions

1. Put all ingredients, except for the hot water, into a large saucepan.

2. Add as much hot water as you want broth.

3. Bring to a boil on high heat, and let boil for thirty seconds. After that, place a lid on the pot, and simmer for 2-3 hours. The time will depend on how much broth you are making, and how flavorful you want it to be. Taste the stock ever so often, to adjust spices and roughly, measure time.

4. When finished, remove from heat. Ladle through a sieve into a container, pressing to get every last drop. Refrigerate until ready to use.

5. When you are ready, there will be a layer of congealed fat on top of the broth. Scrape as much as you can off. The stock will have gelled, but when you heat it, it will regain its liquid state. The chicken stock will keep in the refrigerator for three days.

It’s always a good idea to take every food as close to the origins as possible- in this case, we brought chicken soup back to the broth, to the stock, and to the bones- we didn’t grow the food or raise the chickens, but for an amateur homesteader, I don’t think it’s too shabby.

Tomorrow’s recipe will use this broth. Because it’s already seasoned fairly well, using it as soup shouldn’t be difficult. For my lunch, I only added a little chicken, a bit more of the seasonings (thyme, salt, pepper, parsley, onion powder), and some leftover brown rice! I personally liked it, but it’s up to you to determine your own flavor!

See you tomorrow!

Katie

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