Name: How to Make Chicken Stock
Ingredients: Leftover bones and skin from a large cooked chicken or two rotisserie chickens; Water, enough to cover bones, skin and vegetables; Celery tops and 1 large celery rib, cut into 2-inch segments; 1 large onion, quartered, no need to peel; Carrot, cut into 2-inch segments; Parsley, 1 bunch; Salt and pepper, to taste; Garlic power, to taste, optional; Liquid smoke, to taste, optional

How to Make Chicken Stock

Print Recipe Pin Recipe

Ingredients

Leftover bones and skin from a large cooked chicken or two rotisserie chickens
Water, enough to cover bones, skin and vegetables
Celery tops and 1 large celery rib, cut into 2-inch segments
1 large onion, quartered, no need to peel
Carrot, cut into 2-inch segments
Parsley, 1 bunch
Salt and pepper, to taste
Garlic power, to taste, optional
Liquid smoke, to taste, optional

Instructions

To prepare chicken broth:

Put the leftover bones and skin, from a chicken carcass, into a large stock pot.
Add vegetables like celery, onion, carrots and parsley; cover with water.
Add salt and pepper; about a tsp. salt and 1/4 tsp. of pepper, or to taste.
Add garlic powder and liquid smoke, if using.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
Simmer, partially covered, at least 4 hours, occasionally skimming off any foam that comes to the surface.
If making stock for future use in soup, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Remove the bones and vegetables, with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
Remove from stovetop and allow to cool; place in an airtight container and store in refrigerator.

Back to Home

0 0 votes

Article Rating

Social Media and Print