Homemade chicken stock
Chicken stock is the base of many delicious recipes. But off course a homemade version got the best flavor. So make sure you put this recipe in your basic recipe box.
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about 2 kg / 4 pounds
A simple way to bind the herbs: Take an outer leaf of a leek (the one you would throw away anyway. On one half lay the thyme, parsley, and bay leaves. Fold the other half around and tie the rope.
The peppercorns are easy to keep together when you put them in a teabag. If you want to use the vegetables as chicken feed, you can simply remove the pepper.
If you don't have a slotted spoon you can remove the fat on top of the stock by using a normal spoon.
Cut two onions in quarters.
Stab the cloves in the third onion.
Wash the leek and cut in quarters.
Scrape the carrots and quarter.
Peel the garlic cloves.
Wash the celery sticks.
Put the chicken in the soup pan. Add the vegetables and herbs.
Pour the water into the pan and bring to a boil. Lower the heat and simmer for an hour.
With a slotted spoon remove the fat that will float on top of the soup.
Remove the chicken (let it cool down, remove the flesh and freeze in small portions or use it in the stock when ready) and simmer for another 1.5 hours.
Sieve the stock.
Put the pan in cold water to fasten the cool down of the stock. The stock is ready and can be stored or used.
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Homemade chicken stock https://www.byandreajanssen.com/homemade-chicken-stock/ 22/10/2011