Post by Loupy on Sept 19, 2014 13:20:45 GMT -7
Homemade Chicken Stock
From: Carrie Vitt @ deliciouslyorganic.net/
If you like other herbs like sage or thyme in your chicken stock, feel free to add a few sprigs to the pot. I prefer simmering it for 24 hours to draw as many of the nutrients out of the chicken as possible. I usually make my pot of stock on the weekend when I’m home so I can let it simmer for a full day.
Serving Size: Makes approximately 2 quarts
Ingredients
1 (3-4 pound) chicken, preferably pastured
2 carrots
1 stalk celery
1 large bunch parsley
2 bay leaves
1 head of garlic, cut in half
1 large onion, cut into quarters (don't worry about peeling it)
2 tablespoons Celtic sea salt
1 tablespoon vinegar
Instructions
Place all ingredients in large stockpot.
Add just enough water to cover.
Bring to a simmer over medium-low heat, about 30 minutes.
Skim foam off the top, lower heat to low, then let simmer for 8 - 24 hours, with lid ajar.
Strain broth.
Use the cooked chicken in soup, a casserole, salad, etc.
After the broth is cool it should gelatinize, but don't be alarmed.
This is a sign the nutrients were pulled out of the chicken.
Store in the refrigerator for 1 week or freeze for 3 months.
From: Carrie Vitt @ deliciouslyorganic.net/
If you like other herbs like sage or thyme in your chicken stock, feel free to add a few sprigs to the pot. I prefer simmering it for 24 hours to draw as many of the nutrients out of the chicken as possible. I usually make my pot of stock on the weekend when I’m home so I can let it simmer for a full day.
Serving Size: Makes approximately 2 quarts
Ingredients
1 (3-4 pound) chicken, preferably pastured
2 carrots
1 stalk celery
1 large bunch parsley
2 bay leaves
1 head of garlic, cut in half
1 large onion, cut into quarters (don't worry about peeling it)
2 tablespoons Celtic sea salt
1 tablespoon vinegar
Instructions
Place all ingredients in large stockpot.
Add just enough water to cover.
Bring to a simmer over medium-low heat, about 30 minutes.
Skim foam off the top, lower heat to low, then let simmer for 8 - 24 hours, with lid ajar.
Strain broth.
Use the cooked chicken in soup, a casserole, salad, etc.
After the broth is cool it should gelatinize, but don't be alarmed.
This is a sign the nutrients were pulled out of the chicken.
Store in the refrigerator for 1 week or freeze for 3 months.
