Tuesday, August 17, 2010

Chicken Stock

The weather has been kind of cool and blah all day today which made it a perfect time to get a batch of chicken stock going on the stove.

My stock is typically made of odds and ends that I've frozen making it essentially a zero cost project. The stock simmering on my stove is made up of 4 chicken carcasses (mostly precooked with a few uncooked bones) and 2 medium freezer bags full of vegetable ends (including carrots, celery, onions, bell pepper, broccoli, and tomato) plus some seasonings. If I were to make this batch from scratch I'd need:

3-4 chicken carcasses
2 onions (quartered)
4 carrots (cut in half)
4-6 large pieces celery (cut in half)
3/4 cherry tomatoes
4 cloves garlic (cut in half)
4 small bay leaves (or 2 decent sized ones)
1 tbsp peppercorns
salt to taste

Cover with water, bring to a boil and then simmer for 3-4 hours. Strain, cool completely skim off fat layer from top of stock. Portion out into containers for the freezer and make soup.

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