Beer makes batters better, meat more tender, and sauces more flavorful.
Homemade Chicken Stock
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Discover how to make homemade chicken stock with just a few simple ingredients. This easy recipe features chicken, fresh vegetables, and herbs, simmered for a rich flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds chicken parts
12 cups water
1 large onion, quartered
2 carrots, cleaned, chopped
2 stalks celery with leaves, cut in 1-inch pieces
1 large leek, cleaned, cut in 1-inch pieces
8 sprigs flat-leaf fresh parsley
2 sprigs fresh thyme
12 black peppercorns
1 1/2 teaspoon salt
directions
In large stockpot combine the chicken and water; bring to a boil.
Skim off foam that rises to surface; add onion, leek, carrots, celery, parsley, thyme, peppercorns and salt. Reduce heat and simmer, partially covered, skimming off any foam and fat occasionally, about 2 hours.
Line a colander with paper towel or double layer of cheesecloth; place over a large bowl. Strain the stock through colander, pressing the stock with a wooden spoon to extract juices; discard solids.
Refrigerate stock until fat rises to surface scrape off and discard fat. Or, cool and transfer to 1-cup freezer containers to freeze; remove fat when ready to use.
cook's notes
Use whenever a recipe calls for chicken broth. Can be frozen.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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