REAL CHICKEN STOCK
Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock.
Provided by flyinmetal
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 4h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 2 inches. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.
- Add the celery, carrots, and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns, and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh strainer lined with cheesecloth. Season to taste with salt.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.9 g, Sodium 37.9 mg, Sugar 1.9 g
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