Chicken Stock
I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation
Chicken Stock
I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation
Cooking Instructions
- 1
Heat the oil in a large stock pot on medium high. Sweat veggies for a few minutes
- 2
Put the chicken and everything else in the pot, cover with water
- 3
Bring to a boil, reduce to a simmer, cover, stop by now and then to skim fat and foam off the top
- 4
Cook for about an hour, remove the bird, strip the meat and set aside, put all the skin and bones back in the pot. Cook 2 more hours.
- 5
Strain through a seive or collander into a bowl. Toss the solids. You're done.
- 6
Options : put the broth in the fridge and skim off any fat solids, use the strained meat in soup later
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