© 2011 Wil Mowrey. All Rights Reserved.
The uses for chicken stock are limitless; from soups to using the stock as a cooking liquid for rice. With homemade stock, there's never any question about its' contents because you made it. I encourage you to play with this recipe, make it your own by adding different vegetables and/or different fresh herbs, such as parsnips, leeks, sage or dill. There's no need to peel any of the vegetables, the skins help create a beautiful golden color.
Ingredients:
chicken carcass (leftover from Perfect Roasted Chicken)
1 head of garlic, cut in half crosswise, no need to peel
2 yellow onions, cut in quarters, no need to peel
3 medium carrots (2 large), cut into halves, no need to peel
3 celery stalks, with leaves and cut into thirds
20 sprigs fresh parsley
20 sprigs fresh thyme
4 sprigs fresh rosemary
2 teaspoon black peppercorns
Kosher salt
Instructions:
Ingredients:
chicken carcass (leftover from Perfect Roasted Chicken)
1 head of garlic, cut in half crosswise, no need to peel
2 yellow onions, cut in quarters, no need to peel
3 medium carrots (2 large), cut into halves, no need to peel
3 celery stalks, with leaves and cut into thirds
20 sprigs fresh parsley
20 sprigs fresh thyme
4 sprigs fresh rosemary
2 teaspoon black peppercorns
Kosher salt
Instructions:
- Place chicken carcass, garlic, onions, carrots, celery, parsley, thyme, rosemary and peppercorns into an 8 quart stockpot. Add 4 1/2 quarts of water and simmer for 4 hours. Be sure not to bring to a boil, as it will emulsify the fat and you'll end up with cloudy chicken stock.
- Strain through a colander or large sieve to separate the solids from liquid.
- Correct the seasoning with salt to taste. Use immediately or allow to cool, pour into container and refrigerate up to 4 days or freeze up to 6 months.
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