Homemade Chicken Stock
A base for incredible soup, stews, sauces. Chicken stock is one of my favorites. Its so versatile, light, and overall delicious. This base uses Mirepoix, 50% onion, 25% celery and carrots. Simple and much better than anything that could come from a carton. Give it a go and see the difference!
Yield: 1 ½ Quarts
· 2lb Chicken Bones
· 12oz Yellow Onion- large dice
· 6oz Carrots- large dice
· 6oz Celery- large dice
· ½ oz Parsley Stems
· 1 tbsp Whole Peppercorns
· 1 sprig Thyme
· 5-6 Quarts Water
1. Preheat oven to 400 degrees.
2. Place the chicken bones on a baking sheet and roast for 35 minutes or until golden brown.
3. Remove bones from the oven and place them in a large pot.
4. Add the carrots, onion, celery, parsley stems and peppercorns and cover with the water.
5. Place pot over medium low heat and bring to a simmer but not boiling. After about an hour, add another cup or two and repeat for the next two hours. Skim any froth off of the top.
6. After three hours, allow to simmer for another 3 hours and remove from the heat.
7. Strain the stock and season with salt. You now have chicken stock perfect for soups, sauces and stews!
Note: if your stock ends up cloudy from accidental boiling, whisk together 4 egg whites, add to the strained stock in a pot and whisk , bring to a boil and once the top is frothy and looks like a cloud of egg white, turn the heat off. Carefully pull the froth back to expose the stock and carefully ladle out. What you should have now is a golden clearer stock!