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|
- Place all ingredients into large stock pot.
- Bring to a boil, cover and let simmer for at least 2 hours or longer if you have the time.
- Remove from heat.
- Retrieve the meat with large fork/spoon and reserve to use for soups, chicken salad, etc.
- 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!
- To separate the fat:
- Either store the stock in refrigerator and let the fat separate out naturally. Skim the fat off the top once cooled OR
- 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.
- 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.
- My batch yielded 14 cups of stock.
Like what your reading? Share it!