Monday, October 14, 2013

Liquid Gold (Homemade Chicken Stock)

This is SUCH a good thing to know how to make. Chicken stock. So much better than store bought. I use chicken stock all the time...making sauces, soups, cooking rice etc. always nice to have a container in the fridge. But with the bambino on his way I thought I'd make a big batch and freeze it! That way I can simply defrost a container and add some vegetables for a quick soup. Below is my recipe for homemade chicken stock.

1 Roasting Chicken
1 Large Onion
1 Bulb of Garlic (cut in 1/2)
3 Celery Stalks
2 Carrots
1 Large Rutabaga (this is a MUST- really adds great flavor!)
1 Lemon
3 Sprigs of Rosemary
2 Tablespoons of Salt
2 Tablespoons of Black Peppercorns
Bunch of Parsley

(Other things you can add: Dill, Thyme, Parsnips, Turnip)

Place all ingredients in a large stock pot and cover with water. Bring to a boil and then turn down to a simmer, uncovered for 4 hours. Strain all the contents reserving the liquid. Use stock imminently or freeze for up to 3 months!

Chicken is good to keep in the fridge for snacking or make a yummy chicken salad or use in chicken soup!

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