Chicken Stock #1 and #2

 

Chicken Stock #1

Chicken, Carrots, Celery, Onion, Parsley

  • 3 lbs. Chicken (Breasts, wings, backs)
  • 1 qt. Chicken stock
  • 3 large Carrots (quartered)
  • 1 large Onion (quartered)
  • 2 Stalks Celery (quartered)
  • 1-2 tsp. salt (table)
  • 2 tsp. peppercorns (whole)

Optional

  • 3/4 cup sliced mushrooms
  • small bunch Parsley

  1. Place all ingredients in a large stock pot.  Add an additional 2 qts. cold water.  Start on medium high heat until boiling, then reduce heat to low.  It should be at a slow simmer.  Simmer for 1 1/2 hours.

    Remove chicken and vegetables from stock.  Pour stock through a large fine mesh sieve covered in cheesecloth.  Refrigerate overnight.  

    Skim any solid fat from the stock and portion into containers for freezing if not using within 3 days.

Chicken Stock #2

  • 1 Tbsp. Olive Oil
  • 3 lbs Chicken pieces (Breast, wings, backs)
  • 1 qt. Chicken Stock
  • 3 large Carrots (quartered)
  • 2 large Celery sticks (quartred)
  • 1 large Onion (quartered)
  • 3/4 cup sliced mushrooms
  • 1 small bunch Flat leaf Parsley
  • 1-2 tsp. salt (table)
  • 1 tsp whole peppercorns

  1. Cut chicken pieces in half.  Add olive oil to stock pot and heat till hot.  Add chicken and brown.  Remove and set aside.  Place vegetables in pot and brown.  Add chicken back to pot along with stock and two qts. cold water.  Heat on medium-high until boiling, then lower to low and simmer 1 1/2 hours.

    Remove from heat.  Remove meat and vegetables from stock and strain stock through a large fine mesh sieve with cheesecloth over it.  Refrigerate overnight.  Skim any accumulated fat from top of stock, then portion into storage containers and freeze if not using within 3 days.