HOMEMADE CHICKEN STOCK
Our household loves a roasted chicken dinner and in the last few years we’ve started keeping the bones and storing them in the freezer. I love to start my day with something warm and that often means coffee. However, since I started making this recipe I crave stock over caffeine. It also becomes a great fridge clean-out solution. Most veggies work in this recipe. (If you use tomatoes, be careful not to add too many. I’ve found it makes this stock too acidic). This recipe makes a great base for soups and is a wonderful replacement for water when cooking rice or quinoa. It’s clean, loaded with health benefits, collagen-filled and comfort in a cup. This recipe also works with beef bones and easy to modify if you’re looking to make a vegetarian version. Tip: if you drink this on its own, add a big squeeze of lemon to add a some brightness.
INGREDIENTS:
2 chicken carcasses/bones (fresh or frozen)
3 carrots roughly chopped
2 celery stalks roughly chopped
1 leek or onion roughly chopped (leeks give a more subtle flavour)
6 whole garlic cloves
2 tbl peppercorns
2 tbl fresh or dried thyme
2 tbl fresh or dried rosemary
2 tbl fresh or dried parsley
1 tbl fresh or dried sage
6 bay leaves
10-12 cups water
DIRECTIONS:
- Heat a large stock pot on high.
- Place chicken carcasses or bones, veggies, herbs, peppercorns in stock pot.
- Add enough water to cover the ingredients.
- Bring to a boil and simmer for 2-3 hours.
- Strain stock using a colander and set broth aside to cool.
- Season with salt to desired taste.
- Place in glass jars to keep in fridge for up to 4 days or in freezer bags to store up to 3 months.
