Description
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Ingredients
- 4 pounds chicken
- 7 cups water
- 1 large onion, halved
- 3 stalks celery
- 3 carrots, cut into 2 inch pieces
- 1 bay leaf
- 1 teaspoon grated fresh ginger
- salt to taste
Instructions
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil
- then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions
- carrots
- celery
- bay leaf
- ginger
- and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock
- uncovered.
- Use the meat for soups
- salads
- sandwiches
- or other dishes where cooked chicken is needed. After stock has been defatted
- use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Servings: 14