Chicken Stock Homemade

By á-3209

by Joyce Verity

Ingredients

• 1 whole roasting chicken, cut up into parts
• 2 to 3 cloves garlic
• 2 carrots, peeled and cut into chunks
• 2 ribs celery, cut into chunks
• 2 red onions coarsely chopped
• 1/3 cup celery leaves
• 1/3 cup or 6 sprigs of chopped fresh parsley
• 1 to 2 parsnips, cut into chunks, cleaned but not peeled
• 2 bay leaves
• 5 sprigs fresh thyme
• 5 sprigs fresh tarragon
• 1/2 tsp whole black peppercorns
• 1 tsp poultry seasoning or sage leaves
• Ground pepper
• 2 tsp soy sauce

Details

Adapted from allrecipes.com

Preparation

Step 1

Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes.

Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.

Fill pot with all ingredients and 3 quarts of water and bring to boil; reduce heat and simmer uncovered for 2 hours; skim as needed; discard all solids; pour stock through sieve; fill glass containers with stock and chill, uncovered overnight in fridge; next day remove solid fat from top.