Kati Thompson
P. O. Box 90003
Nashville, TN 37209
(615) 383-3023
Chicken Stock
This is my own recipe. I make my own chicken stock every couple months and freeze it in useful size containers (a cup or a pint). Then I can pull one out any time I need it!
Ingredients:
Required:
Chicken skin/bones (see "Chicken" below)
8 fresh cloves garlic
1 bunch parsley
5 stalks (not whole heads) celery (including leaves)
Large stock pot (8 quarts or more)
Optional:
1 onion
3 carrots
The optional vegetables ARE optional--feel free to be a bit creative. Avoid really strong tasting or grainy vegetables (broccoli, cabbage, potatoes, etc.). Wash the vegetables, but don't feel the need to peel. That's where most nutrients are anyway!
Directions:
Boil everything for as long as you want (3-8 hours). Strain.
The longer you boil the stock, the thicker and richer it gets. I love doing this on a cool weekend day all day long.
Chicken: (skin/bones/etc. from
3-4 chickens)
Whenever I cook a chicken (OK, or buy one of those wonderful pre-cooked
chickens at the grocery store) I save the skin, bones, etc. Each time
I have chicken to save for soup, I pack it into a tall freezable plastic
container, cover with water, and put it in the
freezer. The next time
I add more
chicken
to
the container
and
cover it with water again. Every few months (after I have frozen 3-4
(or
more) chickens) I put the giant chicken icecube into a pot begin cooking
my stock.