Chicken StockPrep: 20 min Cook: 3-4 hours Servings: 1by Ella Mangelos Velthoen57 recipes>
My husband and mother are on restrictive diets, where they need to watch their salt intake. But still want yummy and flavorful foods. I use this stock to make soups, stir fry, gravy, stews etc. When you cook a whole chicken, the trick is to cut away all fat areas, if you do not eat the skin, remove that as well, also use the neck, back and rib area and place in a freezer bag. After you have collected 2 or 3 chickens worth of these parts, pull it out let it defrost and get ready to make stock.
- Miscellaneous pieces of chicken skin, fat and parts
- 3 Large carrots
- 3 Stalks of celery
- 2 Large onions
- 1 Leek
- Tablespoon of peppercorns
- Fresh or dried oregano
- 2 Gallons of cold water
- Place chicken in large stock pot
- Cut carrots, celery and onions into 4 large pieces
- Clean Leek between layers and place in pot
- Toss in peppercorns and a bunch of oregano or 3 Tbs dried
- Place a steamer basket wrong side up on top of this to hold all items down into water.
- Pour cold water over everything and allow it to come to a soft boil, lower heat and let the stock simmer for 3-4 hours, adding water as it steams away.
- If a gray foam appears, take a strainer and remove gently.
- After 4 hours strain the pot, the bones, skin, and vegetables can be tossed.
- Place broth in quart jars and refrigerate or freeze and use as needed
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