stock market

A chilly weekend is in the forecast. Here is a great chicken stock recipe to get your soups off to a yummy, wholesome start!

Homemade Chicken Stock

1 whole chicken

2 large onions, quartered

2-3 carrots,cut in thirds

2-3 celery stalks, cut in thirds

1 head garlic, cut in half

1 fresh bundle each, thyme & parsley

2 Tbs salt

2 tsp whole black peppercorns (or ground)

Place everything in a large stock pot (at least 6 quarts).

Add water to top of pot

Simmer, uncovered for 2-4 hours.

Strain entire contents of pot through a colander to remove solids.

* Chicken stock will last for 1 week refrigerated and 6 months frozen.

Another option for stock is to concentrate it – reduce the broth for at least a couple more hours on a little higher heat. Then pour the concentrated broth into ice cube molds and freeze (cover well). When you are ready for the broth, pop out one broth cube, add 1 cup of boiling water to equal 1 cup of broth.


2 Responses to “stock market”

  1. Cassiti Says:

    Well, I am not much of a cooker, more the taste tester! So when do I get to taste test this??? My bones are cold!

  2. Homemade Bouillon « The Grateful Spread Says:

    […] stocks simmer for at least 4 hours!) If you’ve got all afternoon and want a chicken stock here is a recipe. All you need is a big food processor and salt – for curing. Then you store it in […]

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