Chicken Stock

Posted on Apr 3 2013 - 2:00pm by Markell
looks nasty right? Tastes delicious though. 

I’m not counting this as one of my 100 recipes, but I think it’s a good one to know how to make. I had never made it from scratch before. I always either buy it in the can, or I use a bullion cube. But those both have so many preservatives and all that stuff in them so I thought that I would try to make it from scratch today. It was very easy, but it takes a long time. Afterwords, I made homemade chicken noodle soup, so it was worth it 🙂

So, to make chicken stock, you need: 
A whole chicken (3-5 lbs)
3 celery stalks
3 carrots
a bay leaf
thyme (1/4 teaspoon maybe?)
parsley (same as the thyme, I just sprinkled a bit in)

Here is what you do: 
Put everything in a stock pan and cover the chicken (just barely) with water. Bring it almost to a boil, then turn it down and let it simmer. Partially cover the pot and keep it on a simmer for 1 1/2 hours.

That is all that I did. Some recipes say to take the chicken out after 1 1/2 hours and cut off the meat, then put the bones back in and let it cook another hour. I didn’t have the time, so I skipped that part and it turned out fine.

The chicken noodle soup that I made after only needed 2 quarts of stock, and this recipe made about 5 quarts, so I put the rest in zip loc bags and froze it. It’ll keep in the fridge for 5ish days too if you’re going to use it again quickly.

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