Saturday, February 9, 2013
Homemade Chicken Stock
The trouble with homemade chicken stock is once you make it you will lever want to go back to store bought. It has so much flavor and does not need much salt. I am posting 2 different ways to make it- I hope you give it a try- it is worth the efffort. I am also looking for ways to get a quick meal so when I make stock I use a whole chicken so I have precooked chicken for a quick meal another time.
Feingold Stage 1
CSA ingredients avaliable: carrots, garlic, celery, and chicken
2 whole chickens (organic or antibiotic- hormone free)
4 carrots- peels on is fine
4 stalks of celery- stems and leafy part is fine
8 cloves of garlic
any fresh herb you like and have on hand
salt and pepper to taste
Procedure: Chop onions, celery, carrots and garlic. A food processor speeds this step up. Heat 1-2 tablespoons vegetable oil in very large stock pot. Add vegetables and saute until tender about 5 minutes.
Note: If you do not have a really big stock pot than cut this half to fit a smaller pot.
Now put the raw rinsed chickens into the pot plus any fresh herbs. I remove the livers and add any "extras" the chicken comes with. Fill the pot so that the water comes about 2 inches above the chicken. Bring to a simmer and simmer for 45 minutes.
Now remove the chicken and allow to cool enough you can handle it. Pull off all the cooked chicken meat. This can used for any recipe that calls for chicken. I often put in freezer bags so I have chicken when I need a quick meal. Add the bones, skins and thighs back to pot. Simmer for another 1 1/2 hours.