Chicken or Vegetable Stock
When you do have meat, it is vital to use every bit of it and when I find myself with a leftover chicken carcass from the week’s dinners, a stock simply must be made. It’s easy, tasty, and can be frozen for future use. However, you don’t even need a carcass to create a really great homemade stock. Keep a bag in the freezer to toss all of your veg and herb scraps in– think carrot peels, broccoli ends, onion and garlic skins, thyme stems, and everything else. You’ll be amazed at how quickly it fills up and it will feel great to use every little bit of food that you don’t eat, just be sure everything is washed well!
Prep Time: 5 minutes
Cook Time: 3-4 hours
Ingredients:
- 1 chicken carcass (optional)
- 1-2 large bags of vegetable and herb scraps
- 5 whole peppercorns
- 1 bouquet garni (bay leaves, thyme, rosemary, and parsley)
Method:
- Simply cover the carcass and/or veg bag with cold water and add the remaining ingredients.
- Bring to a boil and skim off the scum that forms at the surface. Then, turn down the heat and let it gently simmer for 3-4 hours, skimming when necessary.
- Strain the broth and discard the solids. Use immediately or store in a airtight container in the fridge for 4 days or in the freezer for a few months.
Variation:
Alternatively, this can all be chucked into a crock-pot and left to cook on low heat for 8-12 hours.
Related Posts:
post tags
carrots, chicken, garlic, onion, soup, stock
categories
This recipe is listed in cook, poultry, vegetables & fruit.
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Love home made stock. Great use for too much meat.