Sunday, January 11, 2009

Home Made Chicken Stock

Home made chicken broth is far superior to it's canned counterpart! It has an enormous amount of flavor. I noticed the beautiful fragrance almost immediately after the broth began to boil. The entire house was filled with a beautiful scent that made our mouths water.

I originally made this chicken broth for my Italian Wedding Soup. I reserved a small amount and used it the next day in my Sauteed Bok Choy.

Chicken Broth

1.25 lb chicken drumsticks, skin removed
1 lb boneless chicken breasts
15 cups water
1/2 teaspoon salt (I added 1 1/2 teaspoons more afterwards)
1 small onion - cut in half
2 cloves garlic - cut in half
1/2 cup chopped parsley (flat leaf)
3 ribs celery - with the leaves
3 carrots
12 peppercorns
1 bay leaf

Put all ingredients in a dutch oven. Bring it to a boil. Then turn the flame to low and allow to cook for 2 hours - covered.

Strain the broth through a colander, and if there are still particles you want out, again through a sieve.

You can freeze this broth and have it on hand. It will keep well.


recipes2share said...

I so agree that homemade is by far the best and a simple chicken broth like this can transform the simplest of soups or casseroles - it is so worth it!

Kevin said...

I like to make my own stocks whenever possible!

The American Homemaker said...

My latest stock seemed thicker than normal, does that ever happen to you? Or did I just not have enough water in it?

Anonymous said...

@American - That has not ever happened to me. Perhaps you cooked it down too much? Was the pot uncovered with the flame on?