I’m a sucker for homemade chicken stock. I always thought making your own stock was such a complicated and hard process until one of my old co-workers got me hooked as she used to always bring in the most delicious homemade soups made with her own stock.
Secret was always in the stock. And it all starts with the chicken.
I found that using organic chicken makes the best stock. I tried both conventional and organic and can’t even tell you how significantly different the stock tastes, smells, and looks.
With organic chicken, end result is always pleasing: savory, dark golden, and full of delicious fat. I sometimes even dilute it with equal parts of water but it all depends on what I am cooking. That’s how fatty and flavorsome it turns out.
It’s a very simple recipe. I normally make a big batch and freeze it in containers up to 3 months.
- 1 (2-3 lbs.) organic whole chicken, rinsed under cold water
- 2 large carrots, cut into thirds
- 5 sm. stalks of celery with leaves, cut into thirds
- 1 med. onion, peeled and quartered
- 3 garlic cloves, unpeeled
- 2 sprigs fresh rosemary or fresh thyme
- 4 dry bay leaves
- 1 Tbsp. sea salt
- 1 Tbsp. whole peppercorns
- 3 quarts of cold water
- Place the chicken, carrots, celery, onion, garlic, rosemary, bay leaves, and seasoning in a 6 quart stockpot.
- Add 3 quarts of water and bring to a boil.
- Simmer, uncovered for 2 hours.
- Strain the stock through a colander or a cheese cloth and discard the solids.
- Using a mesh hand strainer, remove the visible fat and any other leftover impurities.
To thaw frozen stock, place in refrigerator overnight.