Monday, March 31, 2014

quick (relatively speaking) homemade chicken stock

this is a simple recipe for making homemade chicken stock, and once you make the stock you can freeze it in small portions, maybe 2 cups per portion, if you like, or freeze it all in one big batch to be used later for making a big pot of soulful soup or some savory spanish rice.

i am making a second batch of stock right now and this time i doubled the amount of everything so that i can have enough of this flavorful liquid to make enchilada sauce tomorrow and then freeze some, as well.

homemade chicken stock

4 skin on, bone in chicken thighs
2 chicken breasts
2 large carrots, peeled and cut into a few big hunks
3 celery stalks, washed and chopped into big chunks
6 cloves garlic, peeled
1 1/2 yellow onions (cut into halves, so i had 3 chunks of onion)
3 fresh bay leaves
some whole peppercorns
few sprigs fresh thyme or 1tsp dried thyme

put all ingredients in a dutch oven and pour just enough cold water over the goods to cover.
turn heat onto med high and cover. once it comes up to a generous simmer, lower heat to low and let it gently simmer away for 3-4 hours.

remove chicken and use that for soup or enchiladas or something else equally awesome. then strain the cooked vegetables from the stock. let cool before you freeze.

i say that this is a relatively quick method for chicken stock because if you really want to get down to the nitty gritty and make it the "proper" way, you would use a whole chicken cut up into parts and simmer that bird for 5+ hours. i am always super pleased with the results from my recipe above but cooking a whole bird all day delivers even more delicious results, of course.

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