I believe anything fruitful begins with a solid foundation, and when preparing food, there’s certainly no exception. Though for many years, I never thought twice about cooking with a store bought carton of chicken stock. Then one day I had a need to use my own broth (I think my hubby had a nasty bug or something), and let me proclaim, that was the day when all of my faithful home recipes (like chili, spaghetti, ramen, shrimp creole, to name a few…) went from lukewarm to on fire! So when you’re ready to light your kitchen skills up a notch, make your own today. It’s easy, cozy, and totally worth your while! 💛 -Jess xoxo
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Homemade chicken stock
makes 4 quarts or 1 gallon INGREDIENTS:
1 whole or cut up chicken
4 quarts water
1 tablespoon raw apple cider vinegar
4 medium sized onions, chopped in quarters, skins on
8 carrots, unpeeled & coarsely chopped
6 celery stalks, coarsely chopped
5-6 garlic cloves, skins on is fine here too
4 inches of coarsely chopped ginger(optional)
4-6 tablespoons extra virgin coconut oil or butter
4 tablespoons sea salt
1 bunch parsley
PREPARATION:
1) If using a whole chicken, remove and discard the fat glands and gizzards from the cavity. Place chicken or chicken pieces and all other ingredients, except parsley, in a large stainless steel pot. Bring to a boil, and remove scum that rises to the top. Cover and reduce the heat to low. Cook stock for 12-24 hours. ( I usually cook mine for about 18 hours. The longer you cook it, the more rich and flavorful it will be!)
2) About five minutes before finishing the stock, add parsley. Remove from heat, and take the chicken out of pot. Set aside chicken to cool for now. Strain all the vegetables.
3)After the chicken has cool down, remove meat from the carcass, and reserve for other uses (like making chicken tacos, barbeque sandwiches, salads, or wraps).
4) Store broth in lidded glass jars in your refrigerator, or in quart sized plastic bags saved in the freezer for future use.
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