Chicken Stock

14 Oct

Chicken stock has a variety of uses in the kitchen, great for soups, basting, simmering, in mashed potatoes or in a nice herbed butter sauce. It is very simple to make and only requires vegetable scraps, chicken bones, water, and some seasoning.

 

Heres what ya need:

Filtered water

sprigs thyme and rosemary

onion, celery, carrot, garlic scraps

chicken bones from Roasted Chicken

s+p

 

Heres what you do:

1. In a large pot combine all vegetables, herbs, and vegetable scraps, literally anything you have on hand. Fill with filtered water a couple inches above vegetables. Season with S + P and bring to a boil.

2. Bowl for 30 minutes and add chicken bones. Bowl for another 30 minutes.

3. Reduce to a simmer and start spooning the fat and extra scraps as they come to the top. Continue to simmer until no more fat gathers at top.

4. Strain your stock through a fine strainer or cheesecloth if you prefer.

5. Transfer to a sealed container and refrrigerate.

Cheers!

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