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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make chicken soup stock to improve all of your own personal recipes. Canned stock is teh work of the devil! NO BOULLION CUBES EVER! Ingredients:
4 to 5.5 pounds of chicken pieces (backs, necks, wings, legs, thighs), or one whole roasting chicken |
16 cups cold water (or more if needed to just cover) |
1 onion, coarsely chopped |
1 carrot, peeled and coarsely chopped |
1 stalk of celery, coarsely choppd |
bouquet garni |
Directions:
1. Put chicken and water in a large stockpot. Bring to a boil over medium heat.
2. Reduce heat and simmer, skimming off any scum that rises to the surface, for about 30 minutes.
3. Add remaining ingredients.
4. Simmer, uncovered, abotu 3 hours, adding water as neede to keep ingredients covered.
5. Strain into a clean pot or heatproof plastic container.
6. Cool quickly (uncovered) by putting the pot into an icewater bath.
7. Refrigerate until ready to use
8. Remove any fat congealed on the top before using.
9. Makes roughly 12 cups.
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