Chicken Soup Stock
Well, we are still in the dead of winter. The snow is piling up. Nostril hairs freeze on contact. It’s so cold it makes that squeaky crunchy sound when you walk on it. It’s also so pretty and sparkly, but I don’t want to admit that too loudly, because everyone will be hatin’ on me!
And from what I see and hear all around me, it’s still cold & flu season with a vengeance! So here is a tried and true chicken soup stock recipe, that will warm your bones and make you feel all better! Don’t be intimidated by making your own stock. It really is very, very easy! And you get to control what goes into your recipes. No hidden ingredients, and no unpronounceables here!
Chicken Soup Stock
- 1 chicken carcass
- 2 onions coarsely chopped
- 2 carrots (peeled and coarsely chopped)
- 2 celery (coarsely chopped)
- 3 coarsely chopped cloves of garlic
- 1 tsp thyme
- 1 tsp sage
- 2 bay leaves
- 1 tbsp black peppercorns
- In a stock pot, cover carcass completely with water.
- Bring to a boil, reduce heat, then simmer gently for about 30 minutes.
- Then add the chopped vegetables and spices.
- Simmer uncovered for about 3 hours, adding water as needed.
- After 3 hours, strain broth. I throw out all the chunks. (I used to try to save everything for my soup, but there are too many small bones.)
Please note, that stocks typically are unsalted. So when you are making your soup, you will have to be sure to salt it!
Adapted from the Joy of Cooking
Now that you have the broth, you can use it to make all kinds of soup: Chicken Noodle, Chicken (or Turkey) & Wild Rice, Corn Chowder. The possibilities are endless!
looks yummy! funny- i made stock this week- it’s that kind of weather!
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