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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is such a flavour packed stock. The aroma's are divine. You can make this stock and make a few different variations. I will eventually post all the recipes. I use the extra chicken for burritos. Two meals in one. Ingredients:
1 (3 1/2 lb) free-range whole chickens, rinsed, giblets discarded |
1 chicken back |
2 carrots, cut in large chunks |
3 celery ribs, cut in large chunks |
2 large white onions, quartered |
1 head garlic, halved |
1 turnip, halved |
1/4 bunch fresh thyme |
2 bay leaves |
1 teaspoon whole black peppercorn |
Directions:
1. Place the chicken and vegetables in a large stockpot over medium heat.
2. Pour in only enough cold water to cover (about 10 cups); too much will make the broth taste weak.
3. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
4. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
5. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; chop the meat into a storage container.
6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
7. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
8. Cover and refrigerate for up to one week or freeze.
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