I have received some requests over my years blogging to post my recipes, or the recipes I am using or am inspired by, so you guys can make whatever I did at home. I have given this a lot of thought and, frankly, haven't done so before because I have just a touch of laziness in me (I know, awful.) But I really want to start doing that, and I though my chicken stock recipe would be a great place to start.
You may be wondering...
Why in the world would you make your own chicken stock?
A perfectly valid question.Chicken stock is one of the easiest things to do at home; you just throw it in a pot and wait. You don't have to chop everything nice and pretty, you use leftover veggies out of your fridge so they don't go to waste, you can set a timer and forget about it, AND it makes the most wonderfully subtle difference in anything you put it in. The earthy, wholesome stock makes soup, gravy, pan sauces, vegetables, anything taste like it has been cooking all day. Not to mention the fact that it is way healthier and cheaper to make a big batch every now and then, throw extras in your freezer, and pull it out as needed as opposed to buying those paper cartons.
Now that you're convinced that you will never ever buy chicken stock again...
What do you need?
4 bone-in chicken breasts (or thighs, wing tips, whatever you have on hand - about 2 pounds worth)
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped (including the leaves)
1 small onion, quartered
1 whole garlic clove, peeled
1 bay leaf
1 whole stem parsley (yes, stem and all)
4 or 5 whole black peppercorns
1 tsp salt
4 quarts water (or enough to cover all of the above)
|All the aromatics that will join the pot to make my stock delicious.|
Throw all of this into a pot, cover with water, bring to a simmer, NOT a boil, and simmer 15 minutes. That's it! Skim the fat off the surface, strain your stock, and ta-da! You have perfectly poached and flavorful chicken and chicken stock to boot. Waste not, want not!
|Everyone in the pot!|
Let me know how you all liked it!