So, what makes a homemade chicken stock recipe so delicious and better than store bought chicken stock? The answer lies in the simple ingredients and the slow cooking process. Store bought chicken stock is often made with preservatives and MSG, which can add an artificial flavor. Homemade chicken stock is made with just a few simple ingredients: chicken bones, vegetables, water, and seasonings. This combination creates a rich and flavorful broth that is the perfect base for any dish. In addition, this homemade chicken stock is slow-cooked for several hours, allowing all of the flavors to meld together. The result is a delicious and nutritious broth that is far superior to anything you can buy at the store. So next time you need chicken stock for a recipe, be sure to invest the time in making your own. It's worth it!
8 to 10poundsChicken Bones and Partsback, neck, carcass, thighs
4 to 5medium Onions - chopped coarsely
2Leeks - rinsed well to remove sandcut into 1/2 inch pieces (use green & white parts)
2whole Celery - cut into 1/2-inch chunks
Enough water to cover all the ingredients plus 2 extra inches
10 to 12Carrotsscrubbed and cut into 1/2 inch chunks
12sprigs Parsleyincluding stems
4sprigs fresh Thyme
2large Bay Leaves
14whole Black Peppercorns
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Recipe Instructions
Makes 4 Quarts
In a large stockpot, combine all the ingredients. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks.
AS LONG AS IT COOKS VERY SLOWLY!!!
Turn off the heat and let the stock cool for 30 minutes. Use a slotted spoon to remove the chicken bones and veges and discard. Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
Refrigerate for at least 24 hours
The next day scrape all visible fat and discard. Divide the stock into various sized freezer containers. The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.