Add recipe to favorites | Add a comment

In 2-3 quarts of water, boil giblets and carcass of a chicken with 2 stalks celery, 1-2 onions and a few carrots.  Add 3 cloves garlic, ½ to 1tsp of sea salt per quart water, a teaspoon of  peppercorns, 4-5 bay leaves and thyme.  Bring to a boil then simmer for several hours.  Strain, bottle in quart containers and freeze.   As the stock cools it will gel, this is the sign of a good chicken stock, the fat will rise to the top and can be easily scraped off. 

When you are feeling sick in the winter, pull a quart out of the freezer and make a simple soup.  Sure beats bullion cubes!

Added by: David Chirico on 1/23/2009 9:48am


Featured product(s): Chicken,
Background ingredients: Carrots, Celery, Garlic, Onions,