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Author Notes: Alex and I are always whining about how we can never find good (or even mediocre) stock at the grocery store, so last week I finally bit my tongue and made some stock myself! So simple, and great to have ready in the fridge or freezer. While this is a chicken stock, you can easily omit the chicken and up the veggies a bit to make this stock vegetarian and vegan. —boymeetsgirlmeetsfood
Makes about 4 cups
- 1 chicken carcass
- 2 large carrots
- 4 stalks of celery
- 1 leek
- 3 brown onions
- 5 cloves of garlic
- 2 bay leaves
- 1 bunch thyme
- 1 sprig rosemary
- 1-2 teaspoons whole peppercorns
- 2 dried chillies (optional)
- Start by chopping the carrots, leek, onion and celery into large pieces- thirds or so. Place them in a large pot with the chicken carcass, a few dried chilies, the herbs and peppercorns. Fill the pot with just enough water to cover all of the vegetables and chicken. Cover the pot and bring to a boil.
- Once the stock has been brought to a boil, bring it down to a simmer and let it simmer for several hours. Occasionally remove the lid from the stock and skim off the scum with a spoon, and then stir.
- After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
- Next, strain the liquid through a colander into a large bowl. Sometimes one strain isn’t enough to form a clear liquid, so toss out the solids and strain it once more.
- Put the stock in a few containers- maybe one to freeze and one to refrigerate, and you’re done! Stock in the freezer should last ages, and stock in the fridge will last up to 5-7 days (I would plan on using it sooner rather than later- see any of the risotto or soup recipes on this blog for inspiration!). A simple and delicious day time task that is so rewarding- expect a recipe up on the blog soon that highlights our wonderful homemade stock!
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