One way or another in our lives we have made or bought chicken, fish, vegetable, and beef stock. These stocks build your basic sauces and soups. Simmering down all your ingredients in water is a stock, also known as a broth. I’ve used the store-bought kinds before at times when I’m in a hurry or too lazy to make it; However, when I do prepare my homemade batch it makes for a better quality home cook meal.
I want to share with you my version of Chicken Stock. Pour this flavorful stock into your dishes and let me know what you think…
Makes 3 Quarts.
- 1 Whole Chicken. Keep gizzards & neck. (Or you can use leftover rotisserie chicken bones)
- 2 Large Carrots, Roughly Chopped. (I didn’t peel it….You don’t have to if you clean it)
- 2 Large Celery, Roughly Chopped.
- 1/2 Onion, Roughly Chopped.
- 1 Bunch Cilantro.
- 2 Garlic Cloves.
- 2 Bay Leaves.
- 5 Black Peppercorns.
- Cold Water, Enough to cover 3 in. above bones and veggies.
What I did was debone the chicken, meaning separating the meat from the bone….If you don’t know how, check out this video. Looks helpful. If you have leftover rotisserie chicken bones, no worries skip this step. (I saved the meat for future dishes.)