I love to make soup in the Fall and Winter months. Many of the soups I like to make have chicken stock as one of the ingredients. There are some good ones that you can buy already made, but nothing compares to homemade stock!! It takes very little time to put it all in the pot, then all you have to do is let is simmer for 4 hours. It will make your house smell wonderful, and you will have a freezer full of wonderful rich stock! I asked my local Chinese Take Out Restaurant if they would sell me a few of their quart containers; they sold them to me for $.25 each. They really work out great!
I will be posting some great soup recipes soon.
Chicken Stock
Makes 6 Quarts
- 3 whole roasting chickens
- 3 large yellow onion, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut into thirds
- 4 parsnips, unpeeled, cut in half
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and pepper in a 16 to 20 quart stockpot. Add 7 quarts water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.
Great recipe and awesome idea! Its so hard to find chicken stock with low salt or no MSG. But I have a question; Do you throw away the chicken meat too?
ReplyDeleteReally Rainey
I was just saying yesterday that soon soup weather will be upon us! I love homemade soups too and enjoy them all winter -- don't have a freezer though and no room to put one. What a great idea with the take out containers!
ReplyDeleteRainey,
ReplyDeleteI did save all the chicken meat-- I plan on using it in soup too! I froze it in 3 bags (tried to make it equal). How's the diet going?
It's always so nice to have stock in the freezer. It adds great depth of flavor to soup.
ReplyDeleteHi Kendra :)
ReplyDeleteI was at the Dollar Tree getting some Halloween decor stuff and I ran across some containers like the ones you got from the Chinese restaurant for the chicken stock. Thanks for answering my question about the chicken meat... I kinda thought you saved the meat. I make Chicken Tortilla soup every couple of weeks starting with Halloween night, its a Halloween tradition. So your homemade chicken stock idea will be so handy, thanks again!
Also... Thanks for the well wishes on my blog...I didn't have surgery tho. It was a back bend half twist with a tweak! LOL. (Playing with Grandkids should come with a warning!) Luckily I don't need surgery, just rest and treatments.
See ya around the Blog
Rainey
I use my crock pot to help make stock. I like the way the flavors deepen. You are so right about how nice it is to have it on hand. Come share at Crock Pot Wednesday if you like.
ReplyDelete