I can’t eat onions in any way, shape, or form. I get 72 hour migraines if my food gets anywhere near them, and I stop breathing if I actually eat them. I have not been able to find a ready-made chicken stock that is safe, so I started making my own. Happily, this is a super simple recipe. The other great thing is that you can reuse the chicken to make multiple batches of stock. I usually make 1-2 batches with the meat on the chicken then debone it and make another 2-3 batches with just the bones. The only thing is that you have to change out the veggies with each batch. After they have cooked for a couple of hours, they have shared all their goodness with the stock and need to be recycled. I usually pull out the carrots and celery and give them to my chickens and toss the garlic.
Ingredients:
- 1 whole chicken
- 3 celery stocks, rinsed
- 3 whole carrots, rinsed
- 1-2 whole clove(s) of garlic
Directions:
- Rinse the chicken inside and outside, discard any “extras” that came inside of it.
- Put everything in a large pot. I use a pasta pot – the kind with strainer baskety thing that sits inside of it – because then you just lift all of the solids out and are left with the stock in the bottom pot.
- Fill with water to about 2 inches from the top. If you are using a pasta pot, don’t fill past the top strainer holes or it will boil over and make a huge mess. (Been there. Done that – several times. Finally learned.)
- Cook on medium heat for 2 hours.
- Remove from heat and let cool for about 30 min.
- Remove solids and separate stock into freezable containers. I use the 1 quart containers with the twist on lids.
- Debone the chicken and use the meat however you want. I usually freeze the dark meat for soups, and we use the white meat in meals for the next couple of days.
You may be wondering why I didn’t add any seasonings. I prefer to make my chicken stock completely basic, then season the things I use it in.
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