TOOLS YOU NEED
- Stock pot
- Wood spoon
- Chef’s knife, or similar sharp knife for chopping
- Cutting board
- Measuring spoons
- Strainer
90 minutes
Chicken Stock
Everyone should have a container of homemade chicken stock in the freezer. Store bought stock from a container will do, but the fat and richness of a homemade stock makes any dish that much more enjoyable. Making a stock is as simple as throwing a chicken carcass or scraps into a stockpot with a few veggies, spices, and water.
INGREDIENTS
- 1 whole chicken carcass OR chicken scraps
- 6 cups water
- 1 large onion
- 4 celery stalks
- 4 carrots
- 2 tbsp of oil
- Salt and black pepper to taste
- 1 bunch of cilantro, basil, oregano, rosemary (whatever you have!)
PREP
- Chop up your vegetables into medium pieces, roughly the size of a quarter. The exact size doesn’t matter as you'll be straining the soup and discarding the veggies upon completion.
- Break off cilantro, or other green garnish from stem, and set aside.
RECIPE DIRECTIONS
- Warm up stock pot and heat oil.
- Put vegetables into stockpot cook slowly for about 10 minutes, or until the onions are translucent.
- Add 6 cups of water, and spices to the pot.
- In the same stockpot, place your chicken carcass or pieces and bring the entire pot to a boil.
- Once the water is boiling, bring the heat down to a simmer, and cover. Simmering water will occasionally bubble up, but never fully boil. Reduce heat if necessary.
- Let the stock simmer for 45 minutes, but longer if possible. You can stir the stock every 15 minutes or so to mix up the ingredients.
- Once you are happy with the stock (taste it!), strain the stock and let it cool. The longer you let it simmer, the richer the flavor!
- You can keep the stock in the fridge for three days or so, but we recommend freezing it in a small Tupperware container.
- Enjoy! Use the stock for the base of soups, to flavor plain rice, thin a sauce, or on its own as a warm snack on a cold winter day.
