Chicken Stock

Ingredients

  • 1 lb uncooked chicken parts (see notes)
  • 4 cups water
  • 1 small onion, chopped
  • 1 carrot, diced
  • 1 celery rib, diced
  • 2 cloves garlic, crushed
  • 1 sprig parsley
  • 1 bay leaf
  • 2 sprigs thyme

Method

  1. Add everything to pot.  Bring to boil, then very gently simmer for 90 - 120 minutes
  2. Pour stock through strainer.  Place container in sink of cold water to cool down, then place in fridge for at least three hours
  3. Skim off fat from top

Notes

  • We get our butcher to quarter a whole chicken.  I use the leftover bones plus the chicken wings to create the stock
  • The less water the better -- everything should be crammed into the pot and the water just to cover
  • Based entirely on a recipe from Serious Eats
  • We freeze the chicken stock using a silicone ice cube tray

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