Chicken Stock

Homemade soup stock is healthy and easier to make than it seems. On a lazy Sunday afternoon, you can throw the ingredients together into the pot and let it simmer on the stove for a few hours while you do some work around the home. Or put on a great movie or binge-worthy TV series and, in a few hours, soup stock will be ready for you to enjoy for dinner and to save for meals during the work week.

Canned soup stock can do in a pinch but nothing beats homemade.😆😉

Prep time 15 min
Cook time 3 hours

4 chicken thigh + leg, skin removed
3-4 carrots, peeled and cut 1 inch pieces
2 onions, diced
1/2 tbsp whole peppercorn
2 green onions, cut in halves
2 celery stalk, cut in 3rds
3 bay leaves
4 garlic cloves, crushed
12 cups of water
2 soy sauce
3 tsp sea salt

Place all of the ingredients except for the soy sauce and salt in a large pot with 12 cups of water and bring to a boil. Lower the heat to medium-low to simmer. 



Place the bones back into the pot and turn heat down to lowest heat while still keeping the simmer. Keep an eye on the pot occasionally to ensure the water doesn't reduce, if so, add some water.  After cooking for 3 hrs, remove from the heat. 

Discard everything in the soup stock except for the carrots. Add the salt and soy sauce and stir.

The stock is ready to use immediately for noodle soup.

I also like to freeze some to use for other recipes.  Consider freezing it in small OXO containers so that you can  pull them out and use to make sauce or gravy.  

Try the chicken stock with my loco moco or carrot soup recipe.


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