Chicken Stock Recipe

Chicken stock recipe is versatile. You can create different types of soups from this one easy stock or prepare gravies or sauces also to go with a variety of different meals. You will want to schedule enough time for this stock to simmer because it takes 3 hours, but when it is finished you can store it in the fridge for up to 4 days or freeze it and it will last for as much as 3 months.

This chicken stock recipe will go a long way toward deepening the flavor of soups. It begins with left over parts of the chicken especially the bony necks and wings. You can use other pieces like the back and ribs as well.

It is very easy to make a stock as the base of your soups and other offerings for the table. You may have had the idea that the only thing you could use a good hearty chicken stock for was homemade chicken noodle soup, but if that is so you were mistaken.

What you will learn as you begin to indulge your creative side in making chicken stock is that there is little you can do to harm the flavor.

3 lbs chicken (wings backs necks)

2 onions (unpeeled quartered)

1 tbsp olive oil

16 cups cold water

1 carrots (roughly chopped)

1 celery sticks (roughly chopped)

a hand full parsley stalks

2 bay leaves

10 black peppercorns (lightly crushed)

DIRECTIONS

1. Put poultry into stock pot together with onions and oil.

2. Cook over moderate heat stirring occasionally until evenly brown.

3. Add water stir well to get the sediment on the bottom of pan bring to boil and skim impurities as they rise to the top

4. Add the carrots, celery, parsley, bay leaves, and peppercorns partly cover and simmer for 3 hours.

5. Strain it through a colander into bowl and discard chicken and all vegetables.

6. When cold skim off fat which will set on the top.

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