Chicken Stock

If you haven’t made chicken stock before it can seem a little intimidating, but really it is one of the easiest things you can make.  All it takes is throwing all the ingredients into a stock pot, covering it with water and letting it simmer.  No fuss, no muss!

Try it – you will see there is nothing to it.

Enjoy!

Chicken Stock

Yields 2 Litres

Preparation Time – 10 Minutes

Cooking Time – 1 ½ Hours

Ingredients

§  1 Chicken carcass

§  1 Large Onion – quartered with skins on

§  2 Celery Stalks – cut into 2” pieces

§  8 Peppercorns

§  1 Bay Leaf

§  8 Cups Water

Preparation

1.       Add all ingredients to a stock pot and add enough water to cover the carcass and vegetables by about an inch.

2.       Bring to a boil, reduce heat and simmer.

3.       Remove any foam that rises to the surface.  This will ensure you have a clear stock.

4.       Strain.  Discard bones, vegetables and spices.  

* Notes

v  The foam that rises to the surface is all the impurities. 

v  This is a very simple chicken stock recipe.  I usually add a fresh herb, such as Italian parsley or thyme; however, I do not always have fresh herbs on hand.  Some days I also add carrots or leeks.  Really whatever I have on hand is what ends up dictating what goes in my chicken stock! 

v  For a really clear stock, strain using a fine mesh strainer lined with cheesecloth.