Chicken Stock
Medium
Instructions
-
1
Add all ingredients to heavy-bottom stock pot
-
2
Boil for 30 minutes
-
3
Taste and add salt as desired
-
4
Remove solids
-
5
Strain stock
Original Source
Original file: output/post/2020-01-30-chicken-stock.md
---
title: "Chicken Stock"
date: "2020-01-30"
categories:
- "recipe"
tags:
- "chicken"
- "soup"
---
## Ingredients
- 1L water (or more to cover ingredients)
- 1 whole chicken carcass or 1lb bone-in chicken thighs
- 1 carrot
- 2 stalks of celery (optional)
- 1 onion
- 2 garlic cloves
- 2 tbsp salt, more to taste
- 5 black peppercorns
- 2 bay leaves
## Steps
- Add all ingredients to heavy-bottom stock pot
- Boil for 30 minutes
- Taste and add salt as desired
- Remove solids
- Strain stock
## Notes
Use immediately or store in glass jars for up to 1 week.
To store in jars, remove _all_ solids and then carefully strain hot liquid into jars. I do this in a clean kitchen sink in case of spills. Wipe outside clean, twist lid on and place in fridge to seal.
If using for a creamy vegetable soup, the vegetables blend well to create a creamy base without the use of dairy. Think cream potato soup, simple tomato soup, etc.
Notes
- Use immediately or store in glass jars for up to 1 week.
- To store in jars, remove _all_ solids and then carefully strain hot liquid into jars. I do this in a clean kitchen sink in case of spills. Wipe outside clean, twist lid on and place in fridge to seal.
- If using for a creamy vegetable soup, the vegetables blend well to create a creamy base without the use of dairy. Think cream potato soup, simple tomato soup, etc.
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