Monday, June 24, 2013

Jackie's Homemade Chicken Stock

The best soups are made with homemade chicken stock. When purchasing chicken, check the labeling for added chicken broth, which often contains wheat or one of its derivatives, Plus, you are paying up to 12% for added water weight. I personally prefer purchasing whole organic chickens.

Here is my recipe:
1 3-pound whole chicken, no broth or water added
3 quarts water
3 stalks celery chopped
1 medium onion
1/2 teaspoon poultry seasoning
1/2 teaspoon salt

Here is how I put this recipe together:

1. Remove chicken from package and wash thoroughly. Place whole chicken in a 5-quart sauce pot. Add 3 quarts of water or as much as needed to cover chicken. Turn heat to medium high.

2. Add remaining ingredients. When water comes to a boil, turn heat to simmer and cook for two hours or until meat is falling off the bone, which takes about two hours.

3. Allow to cool completely. Remove celery and onion; discard. Remove cooked chicken; strain. Divide into 1-cup portions and freeze until ready to use.

Servings: 38             Yield: 19 cups

Preparation Time: 20 minutes
Cooking Time: 2 hours

Inactive Time: 2 hours
Total Time: 4 hours and 20 minutes

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