Chicken Stock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 chicken carcasses or 1 large turkey carcass
2 onions, cut in quarters with skin on
4 carrots, unpeeled cut in large pieces,
4 celery stalks, cut into large pieces
5 garlic cloves
2 tsp salt
1 tsp peppercorns
1 tsp thyme
3 bay leaves
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Directions: |
Directions:1. In a large stock pot, cover chicken carcasses and veggies with cold water. Add spices and herbs.
2. Bring to a boil and turn heat to medium simmer.
3. Cook on stove top for 3 hours, adding water as necessary to keep chicken bones and veggies covered.
4. Strain broth with fine mesh strainer removing all bones and large debris. Set aside strained chicken and veggies. Once cooled, you can pick the meat off of the bones and add to broth to make soup, if desired.
5. Let broth cool. Place in refigerator over night. Remove fat from top of refrigerated broth in the morning.
6. You can separate broth into smaller portions. will keep in freezer for 3 months. Freeze in glass containers (mason jars or pyrex). |
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Personal
Notes: |
Personal
Notes: I never throw out the bones from chicken, turkey, or ham. I freeze them and use them to make broth and bases for my soups. This broth tastes so much better than store bought and is very healthy, full of collegen and other things our regular American diet lacks. The skin of the onion is critical for the pretty golden color, as well as some added nutritional value. Homemade bone broths are wonderful healing elixirs. Anytime you feel sickly or if you are having stomach issues, clean up your diet and treat your body to some homemade, bone broth based soups and stews. Delicious and Nutritious!
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