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Chicken Stock

November 12, 2016

The weather is getting cooler and soup season is upon us. Chicken stock is an amazing base for tons of recipes. Not only is it a great base, its full of minerals and gelatin. Homemade stock should look like gelatin. The first time I made it I thought I ruined it. But really, I had just made kick ass stock!

Here's how its done on the farm. 

 

Ingredients:

Chicken (use just bones, a whole chicken, chicken breasts, etc.). I usually use 3 whole chickens. I pick out the meat after an hour or so to use for other recipes. 

Vegetables (the more vegetables the more colorful the stock). Lots of people use scraps, but I forget them in the back of the freezer. So I usually use whole vegetables. My recipe ratio is:

  • 4-6 Carrots ( they don't need to be peeled)

  • 3-5 Celery stalks, leaves and all

  • 3 large onions quartered. (they don't need to be peeled)

  • 1 head of garlic. Cut the top off so all if the garlic is exposed

  • Herbs. My favorite it Thyme. I use several sprigs. 

  • A teaspoon (or so) of peppercorns

  • 1-2 T of salt

Directions 
  1. Place everything in a huge stock pot.  

  2. Cover with water (about 6-8 quarts) and bring to a boil.

  3. Turn the heat down and simmer uncovered for 4 hours. After about 2, when the chicken is cooked, pick out the chicken and let cool. You can use this chicken for tons of other things. 

     

  4. Strain the entire contents of the pot through a colander and discard the solids. 

     

     

     

  5. Chill overnight.

     

     

     

  6. When the stock is cooled, scrape off any fat. The stock should look like gelatin. 

     

     

     

  7. You can freeze the stock for 3 months or you can refrigerate to use within a few days. 

 

 

 
 
Directions
  1. Place everything in a huge stock pot. 

  2. Cover with water (about 6-8 quarts) and bring to a boil.

  3. Turn the heat down and simmer uncovered for 4 hours. After about 2, when the chicken is cooked, pick out the chicken and let cool. You can use this chicken for tons of other things. 

  4. Strain the entire contents of the pot through a colander and discard the solids. 

  5. Chill overnight.

  6. When the stock is cooled, scrape off any fat. The stock should look like gelatin. 

  7. You can freeze the stock for 3 months or you can refrigerate to use within a few days. 

     

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