Summer Stock

Okay I’ll admit it – I am frugal, not a cheapskate, but I do like a good sale. Doesn’t everyone like to save money? Or pay less for something than you planned? In the past couple of years I have come to prefer my own chicken stock to the canned stuff at the store. Not only do you know exactly what goes into it, but you can keep the sodium WAY down by doing it yourself.

After a Costco run the other day I once again ended up with my lovely chicken leftovers. A carcass really, but a wonderful carcass.

Here is my recipe for Chicken Stock. And let me remind you of my policy of “Different Strokes for Different Folkes”. In that if you dislike garlic you can omit it or reduce it. Also if you are really trying to cut out most sodium, you can omit the salt and replace it with a few hearty shakes of any Mrs. Dash flavor. The onion one is a favorite in this house.

1 whole chicken – bones, skin, everything that’s left over
4 cloves garlic (less if you don’t like garlic)
1 onion, coarsely chopped
3 carrots, coarsely chopped (optional)
2 ribs celery, cut in half
1 tablespoon of each: kosher salt & freshly ground black pepper
Enough water to cover chicken
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns

You can use a store bought roast chicken

 

Put the chicken pieces, spices and vegetables in a stock pot and fill with water until it just covers all the chicken, and bring to a boil.

Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.

Strain the chicken broth through cheesecloth.

Refrigerate the broth for several hours or overnight. With a spatula skip off the layer of fat that has floated to the top and solidified and discard.

When I am finished I pour the stock into a storage container or meas cup and freeze.

 

Add enough water to cover
Add seasoning before boiling
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