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Monday, 4 January 2016

Homemade Chicken Stock

Happy New Year!  This is a wonderful way to start off the chilly winter months.  I've made homemade broth both with the carcass of a roast chicken after removing the meat, and also with the uncooked carcass we've received when we get our cut up organic chickens.  I've even frozen carcasses and cooked them later when I've had time, so save that carcass next time you roast a chicken and you can simmer a hearty broth later! (literally, just stick it in the pot frozen and it'll heat up in no time! Some recipes that use chicken broth are listed below. A chicken stock will add a slightly richer taste to the recipes, but they will still taste lovely! Enjoy!
A few recipes that use chicken broth: 
Chicken Tortilla Soup
Delicious Risotto
Chicken, Spinach and Mushroom Florentine
Chicken & Rice Soup
Pumpkin Soup
Chicken a la King
Chicken Pot Pie
Leek & Potato Soup
Flavorful Shrimp Scampi with Wild Rice
Broccoli-Cheddar Soup

Homemade Chicken Stock

In a large pot place:
1 chicken carcass (raw, or picked clean after roasting)
2 - 3 carrots, coarsely sliced
1/2 - 1 onion, coarsely chopped
1 - 2 stalks celery & leaves, optional
~1/4 cup fresh parsley
~ 1/8 cup fresh dill
1 - 2 garlic cloves, coarsely chopped
1 - 2 tsp salt
1/2 - 1 tsp pepper
pinch turmeric, optional
pinch dried mustard, optional

Fill pot just to the top of carcass.  I use a large cooking pot and fill it half-full, which sometimes doesn't quite cover the carcass if it was a large bird.  It's better to have less water than more, so you get a more flavorful broth.

Bring to a boil.  Cover and lower heat.  Simmer stock for 2-3 hours for full-flavor.

Cool and refrigerate or freeze (as you would soup).  Use in any recipe that calls for chicken broth or chicken stock.  You can also use in any recipe that calls for water and 1 tsp GF bouillon.  1 cup stock = 1 cup water + 1 tsp GF bouillon.


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