2 Chickens, 3 Dishes, 12+ Meals
I took a leap and make homemade chicken stock last weekend. It took four hours for it to cook down and I couldn’t wait to try it. I almost had a bowl of stock on the spot. Even though they’re very simple ingredients, this is packed with flavor. Since most soups call for at least 2-4 cups of canned or boxed chicken stock they always have an overly salted artificial flavor. I’m going to use the homemade stock for soup this week and I’m thrilled to see the difference it makes.
We bought two chickens for this and I used the meat for two separate dishes then the bones and leftover parts for the stock. If you include the impending soup, these two chickens made 3 dishes and 12+ meals! Love it. Thank you to the lovely Ina for this stock recipe.
Homemade Chicken Stock
Bones and trimmings of 2 young chickens
3 yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 parsnips, unpeeled and halved
4 stalks celery, halved with leaves
5 sprigs rosemary
10 sprigs dill
10 sprigs parsley
10 sprigs thyme
1 head of garlic, unpeeled cut in half
2 Tablespoons kosher salt
2 Teaspoons whole black peppercorns
1. Place chicken in the bottom of a large stockpot, place veggies and herbs on top and sprinkle with the salt and pepper.
2. Add 24 cups of water and bring to a boil. Simmer uncovered for four hours until everything has cooked down.
3. Strain the veggies, chicken and herbs out of the stock and place into freezer safe containers. Refrigerate the stock overnight so the fat rises to the top of the container.
4. Skim off the fat and place in the freezer for up to 3 months!
