Chicken Stock
Want to know what is actually in your stocks? Try making your own! This recipe is great to use for chicken stock and hope you enjoy!
Equipment
- 1 Large Stock Pot
Ingredients
- Flat Leaf Parsley, handful
- Fresh Oregano, a few sprigs
- Fresh Rosemary, a few sprigs
- Fresh Thyme, a few sprigs
- 1 Whole Chicken, 5-7 pounds
- 4 Celery Sticks, chopped
- 2 Carrots, quartered
- 2 Onions, quartered
- 4 Garlic Cloves, smashed
- 1 Lemon, sliced
- Peppercorns, about half a palmful
- Fresh Bay Leaves, a few
- Salt
Instructions
- Tie the herbs together with kitchen twine.
- Place chicken into pot, then add in the remaining ingredients.
- Cover with water and place on stove.
- Bring to a boil, then reduce heat and simmer for an hour and fifteen minutes.
- Remove the chicken and strain the stock
Notes
*I love this recipe because you have a poached chicken ready to go for meals and snacks throughout the week. When I made this specific batch we made chicken nachos for dinner the next night and kept the remaining chicken for sandwiches and a salad topping for lunches.
*If you don't grow herbs at home and do not want to purchase individual herbs for just a few sprigs each, grab a poultry bundle. This is available at every grocery store in the herb area of the produce section. You will just need to add the parsley.
*I usually use a whole chicken for this recipe but you can use chicken thighs and/or breasts as well. If you go that route just make sure that you have the skin on and the bones in. This increases the flavor and nutrients in the stock.