Stock is one of those things that can be made in a variety of ways and as long as you end up with a flavorful liquid that compliments your recipe, then you have succeeded. I present here one method I use to make chicken stock. I use this in a variety of recipes, especially around the holidays.
Chicken Stock Ingredients
2 chicken breast halves or 2 chicken thighs with skin
2 tbsp butter (if no skin is present on the meat)
2 medium carrots, washed, skinned and cut into 2" lengths
5 stalks of celery, washed and cut into 4" lengths
1 medium onion, peeled, washed and quartered
2 cloves of garlic, peeled and smashed
2 tbsp of sea salt
1/2 tsp black pepper
2 tbsp of vegan chicken bouillon powder or 4 bouillon cubes (vegan chicken bouillon powder)
1/2 tsp poultry seasoning (optional) Link
2-3 quarts of water
Add all ingredients to a 4 quart (or larger) pot and bring to a boil. Stir well. Cover pot and reduce heat to simmer for 1 hour. Remove chicken and use for another recipe. Discard skin if present. Strain all the vegetables out of the liquid and puree in a food processor or blender. Add the puree back to the liquid and stir well. Bring to a boil and simmer for 15 minutes. The stock is ready to use at this point.
TTFN
B
