Absolutely gorgeous loaded chicken stock. It soothes the soul and makes your house smell amazing. This is a cooking ritual that I as a chef and home cook enjoy more than anything.
It’s pre-prep of any good meal to come.
I keep chicken stock, turkey stock and even vegetable stock in my freezer at all times. You never know when you’re going to need it and it thaws in no time to add so much flavor to any meal.
Repost: this photo was taken August 30, 2012.
Throughout culinary school one thing seemed to stick with me; fresh, no can or package about it food ingredients. For me this concept starts with really good chicken stock. It’s a versatile and flavorful ingredient that every good cook should know by heart.
Every Sunday is chicken stock ritual day, I stock up my freezer and fridge and make my house smell incredible. Chicken stock or any stock for that matter is a necessity to have on hand for weekly cooking. This is therapy for me and it just makes the start of my week that much better.
Use in French Onion Soup, Chicken Noodle Soup, or in any sauce. If you want a deeper and richer flavor try roasting all the ingredients first and mixing in a tablespoon of tomato paste before simmering everything together. Use the same recipe for turkey, beef or pork bones.
BONUS TIP: Try throwing all these ingredients into a crock pot and simmer all day for an easy alternative.
Cook Time 3
Makes 2 – 3 Quarts
2 whole Carrots, diced
4 stalks Celery, diced
2 whole Yellow Onions, diced
1 head Garlic, peeled and cloves crushed
1 tablespoon Peppercorns
3 whole Bay Leaves
4 sprigs Thyme
4 sprigs Rosemary
In a large 5 quart pot add the bones of the chicken and all the diced ingredients and herbs.
Strain the stock out through a fine mesh strainer into a separate container and discard the solids. Cool the stock completely in an ice bath.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Here’s the printable!