Chicken Stock

I really liked Smitten Kitchen’s minimalist approach to Chicken Noodle Soup. So, I have adapted that recipe for this chicken stock.

Chicken Carrots Celery (not pictured) Onion Bay Leaf Parsley Thyme. Ignore the peas!

Heat oil in a large stock pot over medium heat. Add onions, bay leaves, thyme, chives and parsley. Stirring frequently until onions caramelize. Take care not to scorch.

Add chicken and brown on both sides. Again, take care not to scorch the onions.

Once chicken is browned on both sides, add 2 liters of water.

Add the carrots and the celery.

Add the carrots and celery and let cook. Watch the pot closely, and just before it starts to boil, reduce to a simmer and cook for 20 minutes. Skim off any scum that accumulates on the surface of the liquid. Remove chicken.

Strain broth. Then using a fat separator remove the fat. If you do not have a fat separator, stick stock in fridge for about 30 minutes or until the fat congeals on the surface then skim off. You should end up with about 1 liter (4 cups) of stock to make all sorts of amazing savory dishes!! You will also have a lot of chicken so get creative. And, let me know what you will be making using your homemade stock!

Chicken Stock Recipe

1 tablespoon vegetable oil

250 mls (1 cup) onion, chopped

2 bay leaves

1 teaspoon fresh thyme, chopped or 1/2  teaspoon dried thyme

1 teaspoon fresh chives, chopped (optional)

1 teaspoon fresh parsley chopped or 1/2 teaspoon dried parsley

A whole chicken cut up or whatever pieces you prefer. I used 4 breasts and 4 thighs

2 liters (8 cups) water

125 mls (1/2 cup) carrots, chopped

125 mls (1/2 cup) celery, chopped

Heat oil in a large stock pot over medium heat. Add onions, bay leaves, thyme, chives, parsley. Stirring frequently until onions caramelize. Take care not to scorch.

Add chicken and brown on both sides. Again take care not to scorch the onions.

Once chicken is browned on both sides, add 2 liters of water.

Add the carrots and celery and let cook. Watch the pot closely, and just before it starts to boil, reduce to a simmer and cook for 20 minutes. Skim off any scum that accumulates on the surface of the liquid. Then remove chicken.

Strain broth. Then using a fat separator remove the fat. If you do not have a fat separator, stick stock in fridge for about 30 minutes or until the fat congeals on the surface then skim off. You should end up with about 1 liter (4 cups) of stock.

3 thoughts on “Chicken Stock

  1. Pingback: Mexico City Chicken Soup | The Homesick Chef

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