Chicken Stock

I know you can easily go to the store and buy FREE RANGE LOW SODIUM CHICKEN STOCK (Was that subtle enough?!) but making your own is really easy and you get to eat the chicken afterwards. It’s really win win. Besides, this way you can spice it up however you like.

Ingredients:

• 1 whole free-range hormone free chicken (about 3 1/2 lbs), rinsed, giblets discarded

• 2 carrots, cut in large chunks

• 3 celery stalks, cut in large chunks

• 2 large while onions, quartered

• 1 head of garlic, halved

• 1 turnip, halved (yes, a turnip)

• 1/4 bunch fresh thyme

• 2 bay leaves

• 1 tsp whole black peppercorns

Directions:

1. Place the chicken and veggies in a large stockpot over medium heat.

2. Pour in only enough cold water to cover (about 3 qts.) Too much will make the broth taste weak.

3. Toss in thyme, bay leaves, and peppercorns. Allow to slowly come to a boil.

4. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered until the chicken is done. Check it like every half an hour to see what’s going on. (What’s goin’ on, what’s goin’ on… sorry… Marvin Gaye moment.)

5. Skim off any impurities that rise to the surface as well and add a little more water if necessary to keep the chicken covered with simmering.

6. Carefully remove the chicken to a cutting board to let it cool.

7. Once it’s cool enough to handle, discard the skin and bones (or feed the skin to your dog because its good for them. Gives them a shiny coat and they will love you all the more because sharing is caring.)

8. Hand shred the meat for later or use it for chicken noodle soup.

9. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.

10. Use the stock immediately or if you plan to store it, place the pot in a sink full of ice water to cool it down.

11. Cover and refrigerate for up to one week or freeze.

#chicken #stock #soup