Chicken Stock
Easy to make and much better than store-bought or bullion cubes...and a lot less sodium.
Ingredients
- 1 pound cut up chicken pieces
- 10 cups water
- 1 small yellow onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
Directions
Place chicken, onion, carrot, bay leaf, thyme into water. Bring to boil then simmer for an hour, covered. Add celery, parsley and simmer for 1/2 hour. Remove from heat. Strain. Put in refrigerator and skim fat off top when cool.
Doug's Notes
I freeze the stock in 1 cup containers (left-over butter containers). I use a coffee filter to strain or cheesecloth. First I pour the mixture through a big strainer to remove the large pieces. The chicken pieces can be used for another recipe (I make chicken noodle soup). Then I pour the liquid through a filter.
