Soup is not my favorite kind of meal mostly but when it is cold and windy there is nothing better to warm you up then a bowl of hot steaming soup and nothing I bet can top one made with home made fresh chicken stock. I agree that chicken stock is readily available in stores and it is easy to pick up a carton than slave over a pot for hours. But every time I pick that carton I know I am picking up something that is loaded with salt and preservatives.
I have made fresh vegetable stock but have never tried making fresh chicken stock but I soon will armed with this recipe. It perhaps is worth the effort on a lazy weekend day to make a few liters of chicken stock and I know chicken stock freezes beautifully.
|Take the chicken bones from 5 roasted baby chickens. Add chopped carrot, celery sticks, chopped onions, garlic cloves, peppercorns ...|
|Add parsley stalks, add 3 liters (13 cups) of water, bring to a boil (after simmering for 3hrs)|
|After 5 hours of simmering, mash the vegetables into the pot and strain.|
How to make Chicken Stock
Cooking Time:5-7 hours
- Bones from roasted/cooked chicken (in this recipe from about 5 baby chickens)
- 1 onion chopped
- 4 sticks of celery chopped
- 1 carrot peeled and chopped
- 4 big fat garlic cloves
- parsley stalks
- pepper corns (as per taste)
- Add all the ingredients in a heavy bottomed wide mouthed stock pot.
- Add about 3 liters of water (13 cups) and bring to a boil.
- Simmer for about 4-5 hours.
- Mash the vegetables into pot and strain using a fine mesh strainer or cheese cloth.
- Note: Unused stock can be easily frozen.
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