Wednesday, August 20, 2008

Chicken Stock

I grilled up a whole chicken recently (keep a look out for this month's last Barefoot Bloggers recipe). I had a bunch of bones left over. I threw some out before I got the bright idea that I should use them to make a stock. It is so easy to make a stock. Just throw the chicken bones and some veggies in a large pot, cover it with water and let it simmer for several hours. Probably not the best thing to make after a day of work, but the way I go through chicken stock around here, it was a good thing for me to make. I'm gonna be perfectly honest with you. I only let this simmer for three hours instead of the recommended four. I have a ginormous zit on my forehead and I was stressed and tired. It still came out wonderful and I froze it in an ice cube tray to pop out and use whenever I please. I'm not even going to put a picture of this up. Chicken stock is not the most photogenic stuff :)

Chicken Stock

Bones from one organic, cooked chicken (with a little bit of meat still on them)
1 or 2 carrots, chopped into large chunks
3 stalks celery, chopped into large chunks (leave the leafy parts on)
1 onion, quartered
1 head of garlic, halved
1 handful of parsley
2 shallots, halved
2 or 3 bay leaves
small handful whole peppercorns
1 tsp salt

Place all of the ingredients in a large stock pot. Add enough water just to cover everything.

Bring the mixture to a boil and once it starts to bowl, reduce to a simmer. Let simmer uncovered for four hours. Skim any scum that comes to the top. After four hours, drain and place in a container in the refrigerator to cool overnight.

This will keep in the fridge for a couple of days or you may freeze for several months.

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1 comment:

Paula said...

Chicken stock is terrific, and how resourceful to make it out of the leftover bones! Having the homemade stuff around is so convenient, especially with the ice cube tray method! YUM!