Ingredients: |
Ingredients: All of the leftover bones, skins, herbs from a whole roasted chicken
1 large onion, outer paper removed, quartered
2 carrots, cleaned, cut into large chunks
3 celery stalks, cleaned, include leaves if available
1 whole garlic bulb, outer paper removed, cut in half
2 teaspoons salt
1 teaspoons whole black peppercorns
15-20 sprigs parsley
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Directions: |
Directions:Place all the ingredients in large stock pot and cover with water about 2” above ingredients. Bring to a boil; reduce to simmer, uncovered, for about 2 – 3 hours. You could simmer even longer if you have more time. Stirring occasionally and skimming off any foam that might form and rise to the top. Allow to cool. Carefully, spoon or pour the stock, veggies, herbs through a sieve into a big bowl. Press juices out of veggies and herbs. Discard bones, veggies, herbs. Stir well and allow it to cool down completely. Remove any fat that rises to the top. Stock can be used immediately, or once stock has cooled completely, place in the refrigerator overnight. The next day, skim any fat that has risen to the surface. Stir well and place in freezer containers. The stock should last about one week in the refrigerator and 3 months in the freezer.
The stock can get very gelatinous and thick and that is a good thing. Do not be alarmed, this equals flavor. When you cook the stock in your soup or dish, it will thin out.
As a side note, you could also cook a whole chicken this way, instead of roasting. In a large stock pot, cook the same ingredients as above except use a whole chicken. This is a good alternative during warmer weather when you don’t want to turn on the oven. |
This recipe for Chicken Stock on the Stove Top is from