Creators
Samara Pardi
Description
This chicken stock recipe yields a rich, flavorful base perfect for soups, stews, and sauces, utilizing a whole chicken and aromatic vegetables for depth and nourishment.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Whole Chicken Breasts | 1 1/3 lb | |
Carrot | 1 1/3 | medium. chopped |
Celery | 1 1/3 stalk | chopped |
Onion | 1/3 | large, chopped |
Garlic | 1 1/3 clove | |
Bay Leaf | 1 1/3 | dried |
Apple Cider Vinegar | 2/3 tbsp | |
Salt | 1/3 tsp | or to taste |
Peppercorns | 1/3 tsp |
PREPARATION
- Before the burner is on, add carrots, celery, onion, garlic, salt, peppercorns and bay leaves to a very large, heavy-bottomed stock pot or slow cooker.
- Remove any giblets sold with the chicken and set on top of the other ingredients in the stock pot, off to the sides. Place the whole chicken in the middle, breasts facing up.
- Pour in the apple cider vinegar, then fill the pot with filtered water, about 2 inches from the top. The chicken should be submerged.
- Place the top on the stock pot and turn on the burner to the lowest heat. The liquid should simmer ever so gently for about 24 hours.
- After the burner is off and the stock has been left to cool for an hour or so, skim the top with a slotted spoon or strainer. Then carefully pour the stock through a large colander placed over an even larger bowl. You may have to do two batches to remove all of the liquid.
- Set aside the chicken and vegetables for sorting, then pull out just the meat to keep for other dishes.
- Pour the strained stock into jars, up to about 2 inches from the top, fasten lids and leave on the counter to cool for another hour or so, before storing in fridge and / or freezer.
SUGGESTIONS
- Chicken stock is a staple in my kitchen: a base for many soups, stews and sauces. Another bonus is the leftover chicken meat: the lengthy simmering leaves it lean but tender and falling off the bones, perfect for soups or chicken salads.
- This chicken stock could also be considered a bone broth because of the ingredients and long, slow cooking time. This creates a deeper flavor along with more nutrients packed in.
- I use quart-sized mason jars for storage because they can be kept in the fridge or freezer.
- To defrost, simple take a jar from the freezer and submerge it into a bowl of warm water for several hours before use.
- I enjoy having some in both places because it is such a staple in my kitchen: a base for many soups, stews and sauces. Another bonus is the leftover chicken meat that I use for soups or chicken salad. The lengthy simmering leaves it lean but tender and falling off the bones, perfect for soups or chicken salads.