Wednesday, December 9, 2009

Chicken Stock

"Good Broth Resurrects the Dead."
-South American Proverb

Here is the instructions for Chicken Stock, this can also be used for turkey or duck stock. You can also use just bones instead of whole poultry.

Tip: I keep a bag in the freezer for all my vegetable scraps. I throw this into my stock to get the most out of our veggies!

1 whole free range chicken
2 Tablespoons vinegar
1 large onion
2 carrots chopped
3 celery sticks chopped
1 bunch parsley

Place chicken and all veggies except parsley into stock pot, cover with cold filtered water and 2 tbsp vinegar.
Let stand 30 min to 1 hour. Bring to Boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hour. Longer you cook the stock the richer and more flavorful it will be. About 10 min before finishing, add parsley. This will impart mineral ions to the broth.

Remove whole chicken, let cool and remove meat from the carcass. Use in other meals. Strain the stock into large bowl and store in covered containers.

1 comment:

Molly said...

D'oh, I always forget to do the parsley at the end. It was super delicious broth anyway. Thanks for the recipe.

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