Chicken Stock / Broth

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Yield: 2 quarts

Making your own chicken stock makes use of the whole chicken, and is a great way to use leftover veggies in the fridge. This recipe calls to saute the veggies first to give the broth a deeper flavor. Omit this step if time is not permitting; just throw any veggies you’ve got into a big pot with the chicken and cook.

2 tablespoons olive oil
2 carrots, rough chopped (no greens)
2 ribs celery, rough chopped with greens and ends
1 onion, rough chopped with skins
2 quarts filtered water
1 medium leek, rough chopped with roots and greens
3 whole cloves garlic, smashed with skins
1 tablespoon dried herbs (thyme, parsley, rosemary, savory, chervil…)
1 1/2 – 2 teaspoons salt
1/4 teaspoon pepper
1 chicken carcass, raw or cooked (bones, cartilage, skins and any leftover meaty flesh)

Heat the olive oil over medium heat in a large stock pot. Add the carrots, celery and onions, sauteing for 5-6 minutes, until slightly soft and fragrant. Add the remaining ingredients.

Bring the stock to a boil, then reduce the heat to a simmer and cook, uncovered, for 60 minutes, until the bones pull apart easily from the carcass. Strain.

Taste, and adjust the flavors by adding salt and pepper, if needed.

The stock can be kept refrigerated for 3-4 days, or frozen for up to 6 months.

©2007 Copyright Alison Anton – All rights reserved.