Chicken Stock Recipe
Making a good stock is not difficult butt is time consuming. The extra effort of making home-made stock is priceless. Stock can be frozen and having some stored away in the freezer yields itself to great options in the kitchen. I freeze stock in ice-cube trays and when they are set I empty them into freezer bags and seal tightly. The cubes of concentrated flavor wait to be used in sauces, gravies and soups. Use the cooked chicken meat in salads, sandwiches or soups. Scroll below to see the nutrients and calories in chicken stock.
- #Makes a Lot (or enough)#
- 1 whole chicken (about 1 kg), chopped into pieces
- 16 cups water
- 1 large onion, peeled and quartered
- 1 large carrot, peeled and cut Into chunks
- 1 leek, trimmed and chopped
- 1 packet bouquet garni or 2 bay leaves
- Pepper corns
- 5 – 6 sprigs each fresh parsley and thyme
- Remove the skin from the chicken pieces. Rinse and place in a pot. Pour hot water over the chicken pieces to cover.
- Bring to a boil and continue cooking for a few minutes. Then remove chicken pieces and discard the water. It is necessary to do this to ensure that the stock is clear.
- Place chicken pieces back in the pot. Pour in 16 cups fresh water. Bring to a boil and remove all the scum that has accumulated on the surface.
- Now you are ready to add the rest of the ingredients. Drop them in all at once.
- SIMMER for another 30 minutes. Remove the pot from the heat and strain the stock.
- Cool completely and freeze in portions for up to 4 months.