How to Make Easy Chicken Stock
Bones from 1 chicken or 3-4 lbs. of chicken necks or feet
1 large onion
2 stalks of celery
3 to 4 garlic cloves
1 leek (optional)
1. Place the chicken feet or bones into a large pot.
2. Cut the onion into quarters and the carrots and celery into approximately 1-inch pieces. Peel the cloves of garlic. If you have a leek on hand, it can add extra flavor to your stock. Clean it thoroughly and then cut it into chunks.
3 Add the peeled garlic cloves and the chopped onion, carrots, celery and leek to the pot containing the chicken. Add spices of your choice. Typically, these spices include whole black peppercorns, bay leaves, parsley or thyme; however you can vary the selection based on what you have on hand and your personal flavor preferences.
4 Fill the pot with enough water to completely cover the chicken and all the other ingredients. Bring the water to a rolling boil, and then skim the liquid. Reduce the heat to bring the mixture to a simmer.
5. Simmer the broth for approximately 90 minutes. Skim it frequently during this time. When it is done, strain the stock.
1. The pieces of chicken from the necks make an excellent chicken salad, chicken & noodles, stir fry, etc.
2. The stock can be pressure canned for use at a later time. We put up several pints each year to enjoy all Winter.
3. We DO NOT sell chicken broth or stock. We DO sell amazing pastured poultry that make wonderful chicken stock and broth. ~Cherie