When you're snowed in like we are this weekend in an historic blizzard, you have nothing but time. Here's a pretty easy, but time-consuming recipe for chicken stock. The resulting liquid should be cooled for an hour or so and can be used in place of canned or carton stock, and is much more delicious.
Chicken Stock
Prep Time: 10 minutes
Cook Time: 4 hours
- 3-5 lbs chicken bones, parts (I use 2 carcasses of rotisserie or roasted chickens)
- 4 carrots, broken into huge chunks
- 4 ribs celery, broken into huge chunks
- 2 med onions, halved
- 1 head garlic, halved
- 2 tbsp kosher salt
- 1 tbsp whole peppercorns
- 1 bouquet garni (tied together herbs)
- 3 sprigs thyme
- 3 sprigs parsley
- 2 bay leaves
- 1 sprig rosemary (optional, if you don't like it, leave it out)
Add all ingredients to a large stockpot. Add water to cover. Place a heat-safe plate, such as Corning Ware, over the ingredients of the pot, but small enough to submerge in the liquid. Simmer over medium to medium-high heat for 4 hours. Strain into a large bowl or other pot. Allow to cool. Strain again and store in the fridge or freezer until use in countless recipes.
Well you probably don't feel this way, but having nothing but time on my hands sounds heavenly even if I have to brave a blizzard. Lucky you that you had on hand the makings for a chicken stock. I just recently have started to bother making this and I'll be adding the peppercorns that you recommend on my next try. Thought some of your readers might like to learn a little more about a bouquet garni - I just wrote about it. Hope the blizzard only gives you good memories. Cheers!
ReplyDeleteThank you Kim!
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