"Leftover" Chicken Stock
Source of Recipe
Tina MacDonald
Recipe Introduction
The next time you purchase a roasted whole chicken (or cook one yourself),
keep all the bones, wing tips, neck, giblets, excess skin, and other scraps
for stock. Place all the scraps into a heavy saucepan, and add:
List of Ingredients
1/2 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 tsp. basil
1/2 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. salt (or to taste)
1/2 tsp. pepper
Recipe
Add water to cover. Simmer on low heat for 1 1/2 hours. Strain through a
sieve, discarding all solids (including any actual meat, which will have the
texture and flavor of cardboard by the time the simmering is done).
Refrigerate overnight, and remove hardened fat. Use in any recipe that calls
for chicken bouillon or stock. One chicken makes about 4 cups of stock. This
also works really well with turkey, although given the extra water you will
need to cover the (much larger) torso of a turkey, double or even triple the
other ingredients.
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