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Try this Martha Stewarts Homemade Chicken Stock recipe, or contribute your own.
Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by skimming with a ladle. (Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.) Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Makes 1 1/2 quarts. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meat for chicken salad or croquettes. Source: "Martha Stewart Living -
gdickens3 4y agoVery tasty stock .. I made this from the Brined Roast Chicken and froze the stock into batches. First batch was for chicken noodle soup. It was superb!
gdickens3 4y agoMade this from my 'brine roasted chicken' success. It's wonderful and easy! The secret is to have a great chicken to use. This made a great base for chicken noodle soup; my husband called it the best ever!