Before changing our diet in this house I used to cook a lot more often with cream soups and now that we eat lighter I cook a lot more often with chicken stock or broth (essentially I kind of think they are pretty similar but that is just me). Plus it is a lot healthier to put stock or broth in a recipe rather then cream soups. A friend of mine recently told me that they would make their own chicken stock growing up so I set out to do it myself as well. We go through it pretty quick in this house so I though it would be pretty beneficial. This recipe calls for a lot of goodness (vegetables and seasoning) and I think it was really good when I put it in a recipe the next day.
Homemade Chicken Stock
1 whole chicken-4-5 lbs
3 quarts water (or 12 cups)
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tsp salt
1/4 tsp black pepper
10 garlic cloves
4 thyme sprigs
2 bay leaves
Place chopped vegetables and garlic in a large pot. Add salt, pepper, thyme and bay leaves.
Add chicken and water.
Bring water to a simmer on medium high heat. Reduce heat and simmer for 45 minutes or until chicken is completely cooked.
Remove chicken from pot and let cool. Strain stock into a large bowl. At this point you can discard the vegetables. I bagged them up to use for a later recipe. Let stock cool off a bit and then bag up. I did this by putting a plastic bag over a bowl and pouring the stock into it.
At this point you can tear the meat off the bone of the chicken for another recipe or eat it for a meal. It is really good!
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