Sunday, 22 December 2013
Homemade Chicken Stock
I made my own chicken stock for the first time. I made the stock on Monday night, froze it and used it Friday at lunchtime to make Duck Gumbo (link to follow!). The chicken I boiled to make the stock was used for tacos in Tuesday's lunch.
Makes 3 cups of stock. I made so little because we are very limited on storage containers and storage space. This recipe adjusts easily. You need to make sure you have enough water to keep the chicken covered throughout the cooking process.
1/2 lb chicken
1 onion, cut in half
2 stalks celery (including leaves), cut in half
1 Carrot cut in half
sprinkle of s&p (optional)
bay leaf (optional)
I had just over half a pound of skin on drumsticks so that is what I used. If you aren't using a whole chicken, I recommend using dark meat as it tends to be more flavorful. If you use more chicken adjust the veggies accordingly.
Bring to a boil. Lower heat and simmer, covered, for 3 hours. If you use more chicken and it isn't cooked at this point, simmer until the chicken is done.
Be sure to discard the veggies and the bay leaf if you used on. I didn't actually use the bay leaf when I made the stock but used it when I made the gumbo. However, I saw several recipes called for the bay leaf in the stock.