Homemade stocks are extremely good for you and very easy to make. .
Having fresh stock on hand, especially during the winter months makes it easy to prepare soups, to boil rice and quinoa, or to add flavor to your favorite recipes.
When you use the bones from the chicken you had for dinner along with the meat scarps, you are not wasting any food, and you are stretching your food dollar. It’s a win, win!
Whenever I cook a chicken I save the bones and innards to make stock. If you live alone and make a whole chicken to eat over the course of a few days, save the bones by wrapping them in freezer paper. Then put them in the freezer along with the gizzards until you are ready to make your stock.
Below is an easy to follow recipe.
-Bones and innards from one roasting chicken ( preferably an organic chicken)
-6 cups of water
-one medium white or yellow onion
-2 stalks of celery
-one large carrot
-3 cloves of garlic
-1/2 teaspoon salt
-1/2 teaspoon of ground pepper
-fresh herbs: 3 sprigs flat leaf parsley, 3 sprigs of fresh oregano, 3 sprigs fresh thyme, 6 fresh basil leaves.
1-Place bones and innards in a large pot with 6 cups of water or enough water to totally cover the bones
2-Cut the onion in quarters leaving skin on
3-quarter the celery stalks
4-Smash the garlic cloves with the skin on
5-Add the onions,celery and garlic cloves to pot
6-Add herbs, salt and pepper
7- Place pot on stove over high heat and bring to a rolling boil
8- Reduce to a medium-low heat, cover and simmer.
9- Cook for a minimum of two hours, checking it from time to time.
10-Place a strainer or colander over a large bowl.
11-Pour the contents of the pot into the colander. Let the liquid portions drain through into bowl.
12-Discard the contents of colander.
13- You should be left with 2-3 cups of stock.