Monday, October 31, 2011

Basic Chicken Stock

It is so easy to make chicken stock and it is so flavorful. You can freeze it in ice cube trays or mason jars (leave 2-3 inches head space.) Use it in soups this winter instead of store boughten broth full of additives.

Large pot
1 whole Chicken
Sea Salt
Freshly Ground Pepper

-Place thawed chicken in pot
-Fill up pot with water (you would think I would measure the amount of water, but I haven't.)
-Add salt and pepper (I stop adding salt when I think I have added to much. It usually turns out good)
-Bring to a boil, then simmer for 2-3.5 hours
-You will know when it's done when chicken falls easily off of the bones
-Remove chicken and bones and strain your stock
-It will keep in the fridge for 7 days or freezes well

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