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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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I love making chicken stock. My friends think I'm crazy because it's one of my favorite things to do in life! Get my chicken backs and necks from the market and let it roll. I freeze in containers and ice cube trays for future use (soups, sauces, risottos, etc. Read more .). There is something really special about homemade chicken stock! Ingredients:
1 pound chicken backs and necks |
2 stalks of celery with leaves, chopped |
2 carrots, chopped |
1 onion with skin, halved and chopped |
4 cloves of garlic in skin, smashed with knife |
1 leek, white part only, chopped (make sure it's cleaned well) |
half a celery root, chopped |
1 parsnip, chopped |
fresh thyme, parsley |
1 bay leave |
10 peppercorns |
Directions:
1. Put chicken pieces in a stock pot. Cover with cold water. Bring to a boil. Reduce heat to medium and boil for 30 minutes.
2. Skim off impurities with ladle and discard.
3. Add remaining ingredients and bring to boil. Reduce heat to medium/low and keep at a low boil.
4. Continue to skim off impurities.
5. Boil for about 1.5 hours.
6. Let cool. Strain through fine sieve. Refrigerate.
7. Once cooled, carefully scoop of congealed fat and discard. You will have a beautiful and clear chicken stock.
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