Recipe by flyinmetal
"Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock."
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cold water, to cover
sliced celery (1-inch pieces)
sliced carrot (1/2-inch pieces)
1 (8 ounce)
whole black peppercorns
salt to taste
Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!!
I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.
This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.
A bsic stock recipe to which I also added fresh sage leaves. Homemade stock is always great to have on hand and really SOOOO easy to make many quarts to freeze for fresh homemade stock anytime you need it. Better than the boxes/cans.
i also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.
I have been making stock like this for years! I always have everyone I know save their turkey carcass after Thanksgiving for me. I roast the bones and veggies to a deep brown color as it enriches the flavor of the stock. I never use cheesecloth, just strain out all the bones/veggies.
This recipe produces a good stock but seems overly fussy. Most recipes put all the ingredients in together. If all of the solids are going to be strained out, why bother with tying herbs up in cheesecloth. Also all of the ingredients are going to cook for at least of couple of hours so why bother staggering their addition. Just put them in at once.
* Percent Daily Values are based on a 2,000 calorie diet.
Real Chicken Stock
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 24
** Calories from Fat: 2
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