Homemade Chicken Stock - cooking recipe
Ingredients
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1 stewing chicken (or 3lb/1.5kg chicken pieces)
3 carrots, unpeeled and coarsely chopped
3 onions, unpeeled and coarsely chopped
3 celery ribs, coarsely chopped
1 cup sliced mushrooms (stems and or or caps)
3 garlic cloves, smashed
10 sprigs fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon peppercorn
2 bay leaves
8 cups cold water
Preparation
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Place chicken in slow cooker or large stockpot.
Add the remaining ingredients, ending with water.
Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
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