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.
Makes 2 Quarts
1 whole Chicken, deboned
3 whole Carrots, diced
4 stalks Celery, diced
2 whole Yellow Onions, diced
1 whole Leek, white part only diced
1 head Garlic, peeled and cloves crushed
2 tablespoon Peppercorns
1 pinch Red Pepper Flake, optional if you like the heat
3 whole Bay Leaves
4 sprigs Thyme
4 sprigs Rosemary
4 stems Basil
In a large 5 quart pot add the bones of the chicken and all the diced ingredients and herbs. Cover completely with water and bring to a boil. Reduce heat to low and simmer for 4 hours until stock is reduced and golden. Every so often skim fat off the top and stir ingredients.
Strain out solids through a fine mesh strainer and place stock in an airtight container. Cool 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.