Sunday, February 12, 2012

Homemade Chicken Stock

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So easy, and so much more healthy than store bought! The only thing it takes is time!
  • 2 bone-in, skins on, "fryer" chicken breasts
  • stock pot full of Water (I use a 7 QT pot)
  • 1/2 large onion
  • 3 stalks celery
  • 3 carrots, cut into 2 inch pieces
  • 3 garlic cloves, halved
  • 1 bay leaf
  • 1 tsp grated fresh ginger
  • 1 tsp whole peppercorns 
  • salt to taste (the less you use, the lower the sodium!)
Stock strained through a coffee filter Pin It 
  1. Place all ingredients into large stock pot.
  2. Bring to a boil, cover and let simmer for at least 2 hours or longer if you have the time. 
  3. Remove from heat.
  4. Retrieve the meat with large fork/spoon and reserve to use for soups, chicken salad, etc.
  5. Obtain another large stock pot/container and fine strainer/colander. Place strainer/colander into the 2nd stock pot/container. Slowly pour stock through colander( you may want to use a large measuring cup to scoop stock out of original pot) to strain the vegetables/spices out. Careful! It will be hot!
  6. To separate the fat:
    1. Either store the stock in refrigerator and let the fat separate out naturally. Skim the fat off the top once cooled OR
    2. Place coffee filter in strainer and slowly pour stock through, leaving the majority of fat in the coffee filter. I had to change the filter for every 2 cups that I poured through.  
  7. Keep refrigerated to use within the next day or two or freeze what you don't need immediately. I placed mine in 1 cup intervals into containers for the freezer. The next day, I removed from the stock from the containers and placed in vacuum bags for future use. Saves space in the freezer by placing into bags.
  8. My batch yielded 14 cups of stock.
Recipe adapted from Chicken Stock by Margaret Price at Allrecipes
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