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.
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
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.
Use whenever a recipe calls for chicken broth. Can be frozen.
supersalad
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments