Chicken Stock Recipe
My mom always told me that it was good to have chicken soup in the freezer. You never know when you will need it. It is the first thing I want when I don’t feel well. My mom has sent me the recipe through text occasionally since we are apart. I have been making this more and more lately and now I am using it as a staple at home for other soups.
You can easily buy the chicken stock at any grocery. But there is nothing like homemade.
To make the soup, I use this Le Creuset, Stock Pan. My sister, mom, and I all have the same one in red.
If you have the chance to make this and freeze it, you will thank me later.
Recipe:
4-5 lbs chicken. I go lighter with chicken breasts but you need the bones for the flavor of the broth. I get a mixture and let the butcher decide. I do at least 2-3 pounds of chicken breasts which I use later. I pitch the dark meat.
4 garlic cloves
one onion chopped
4 celery stocks chopped
4 carrots chopped
I parsnip cut into 4 pieces ( I pitch this and just use it for flavor)
chopped parsley and chopped dill about a handful
salt and pepper to taste
I fill the pot to the top with water and bring it to a boil. I turn it down to simmer and skim the top. You can leave it on simmer for 2-4 hrs. Depending on the amount of time you have. Taste the chicken stock and make sure it is salted well. You can always add a little additional salt.
Set aside to cool and strain for chicken stock. It can stay in the fridge for 3 days or you can freeze it for up to 6 months. It is so helpful to have the chicken stock on hand.
Recently, I used it to make Chicken Dumpling Soup
and Italian Wedding Soup
Both were delicious and I can’t wait to make them again.
This post includes affiliate links. I make a small commission off of items purchased through my links. Merci!
Featured
