Chicken Stock
I make a simple stock; I don’t add all kinds of herbs like rosemary, thyme etc. because I
prefer a stock that tastes like Chicken.
You’ll need:
- A whole chicken cut into pieces 4-5 lbs
- 5-lbs Chicken necks and backs-my Whole Foods sells these really cheap! Ask your meat manager!
- 4-large carrots
- 4-large onions with the skin
- 1- head of garlic with the skin cut in half
- 4-celery stalks with the leaves
- 2-tbs good salt
- 1-tbs cracked pepper
- 8- qts cold filtered water.
Directions:
- I start everything all in the pot with cold water and I bring it to a boil then immediately lower it to a simmer.
- Simmer uncovered for about 5 hours
- Allow to cool
- With a tong, remove all the solids
- Strain the liquid through a fine strainer or cheese cloth
- Place the stock in the fridge for 24 hours
- Skim all the fat off the top
- Use or freeze in portions
Daniel Mancini
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