A recipe fundamental, you can’t consider yourself a kitchen guru until you have mastered a basic chicken stock recipe from scratch.
A staple in the made from scratch kitchen.
1 bay leaf
2 whole cloves
6 whole peppercorns
4 parsley stems (no leaves please)
1 small yellow onion, chopped (see how to chop an onion)
1 whole carrot, chopped
2 ribs celery, chopped
1 clove garlic, pressed
1-2 chicken backs (about 2-3 cups chicken bones)
8 cups cold water
Thoroughly wash the chicken backs under running water. (If using parts other than chicken backs, remove any visible fat.)
Place into a stock pot or heavy dutch oven, and add the cold water. Bring to a boil over high heat, then add remaining ingredients. DO NOT ADD SALT
Reduce the heat to maintain a very gentle simmer. (You should see slight movement but if you see big, breaking bubbles, reduce heat.)
Simmer uncovered 1 hour, making sure to come back every 15 minutes or so to skim off the icky foam on top.
Remove from heat and strain through a metal strainer or colander lined with several heavy paper towels into a large measuring cup.
To store, transfer to a mason jar and cool to room temperature, it will keep up to a week in the refrigerator. Or place in heavy freezer storage bags in 1 – 2 – 3 or even 4 cup sizes, where it will last at least 6 months.
(makes about 6 cups)
This chicken stock recipe is the basis for more recipes than I can name. From soups, to carbs like brown rice barley and quinoa to sauces to . . .you name it.
At first it may seem like there are a lot of steps. But do it on the weekend or whenever you have the time to deal with it. Before you know it, you’ll find your very own chicken stock recipe one of your kitchen basics.
This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.