A simple chicken stock is something that every home cook should master. Not only is it much healthier that then stuff you can buy in cans at the grocery store, but it can save you a bundle! A good chicken stock can make a quick meal taste like you slaved over a hot stove all day long 🙂
This particular recipe is a basic one. I like to have a basic recipe on hand in gallon zip lock bags in my freezer because I never know what I will want to make with it… But, if you know that you always like a certain recipe that calls for ginger and soy, then by all means cut up some ginger and toss it in. If you love the taste of a hearty traditional chicken soup, then add in some thyme and rosemary. Once you get this basic recipe down, the sky is the limit. I have used this chicken stock in recipes right here on this blog time and time again. Check these out… Lemon Chicken Soup (Canja), Slit Pea Soup and Lobster Risotto. And when you are done with making your stock, you’ve got some delicious cooked chicken meat to use in recipes like Cran-Raisin & Walnut Chicken Salad Wrap.
This is probably one of the most simple recipes you will see… you may wonder why you haven’t been freezing your own stock for years!
At this point, I usually can’t resist making some kind of soup right away, usually a chicken noodle or a mexican tortilla soup or something… then I freeze the rest. I get about 3-4 gallons of stock from this process.
Recipe for Simple Chicken Stock:
1 whole chicken
1 onion, halved
2-3 carrots, roughly chopped
2-3 celery stalks, roughly chopped
1 bunch parsley
1/8 cup kosher salt
Add all to pot cover with water (up to 2″ from top of large stock pot). Boil for one hour (Add water to replace evaporated water). Cool completely over 4-6 hours. Use, refrigerate or freeze.
*note – this is a gluten-free recipe