Firstly, put the chicken carcass and any extra bones in a pot and cover with water. Then add celery, carrots, onions, bay leaf, parsley, salt and pepper. Bring this to a boil, lower and ladle off any foam that has risen to the surface. Simmer, uncovered, for about 45 minutes or so. I truthfully go about my business and when the vegetables are done I remove the bones and carcass and strain the stock through a sieve. The stock is then set to cool to room temperature and placed in the refrigerator overnight. I strain the stock once more then I either use it in a yummy soup or risotto dish right then or put it into containers to freeze.
A bouquet garni made with some fresh herbs is also a nice addition. This one was strung together with parsley, sage, and thyme.
6 comments:
Yum. I bet your home smelled delicious!
It would smell so good, so now you launch into Autumn and we head into Spring. It is hot and dry here today.... oh how I love your country in Autumn.
Beautiful!! You've inspired me to cook up a chicken as soon as the cooler weather moves in!
Blessings!
Deborah
How pretty and colorful the stock looks.
Can't wait for soup weather! I need to gather my herbs now and dry them, they will be gone before I know it.
That's what we do here, too. It's so much better than any store bought, and so much better for you.
I've never done this but think I might try it soon. I imagine it would smell lovely while cooking and the veggies would be rather tasty too.
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