Monday, April 5, 2010

Homemade Chicken Stock!

I made a homemade chicken stock.
People are not kidding, there is ABSOLUTELY no comparison to what you buy in the store.
Sorry Swanson, you loose.

Chicken Thighs (a variation of different chicken parts is totally fine! Just make sure you have some bones!)
1/2 Onion, cut into large chunks
2 large Carrots, cut into large chunks
4 Celery Stalks (use leaves as well!)
Fennel seed
splash of white wine (optional!)

In a large pot heat a couple tablespoons of Olive oil. Cook chicken and onions together until browned. Once browned, splash a bit of white wine in the bottom of the pan to get all the yummy brown bits off the bottom (if not using, scrape with a but of water). Pour 6 1/2 cups of water in pot and bring to a boil. Throw in veggies and herbs. Cover and lower heat, leave an opening for some steam to escape. Simmer for 3 hours.

After three hours strain through a colander and cool the stock in a bowl in the fridge for an hour. Once cooled, scrape the layer of fat off the top on the stock. Keep in airtight container for three days in the fridge or 6 months in the freezer!

If you do not like fennel, use any herb you have! Thyme would be delicious. Throw in a bay leaf (I would have but didn't have one on hand), So many options, make your own original!

I made a Homestyle Chicken Noodle Soup. You couldn't get more simple. I used the chicken from the stock, cut up some more celery and carrot and threw in elbow macaroni (only pasta I had on hand!)

Other soup ideas:
  • Hot and sour soup (I'm making this this week)
  • Traditional Greek Lemon Chicken soup
  • Chicken Tortilla soup

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