Basic Chicken Stock

Chicken stock is a common recipe ingredient and many of us end up using canned broth or bouillon cubes in these recipes.

Recipes calling for chicken stock are infinitely better when you use fresh, homemade stock.

A few years back I began playing with chicken stock. I researched many recipes and methods. The following is now my standard stock recipe.

Basic Chicken Stock

1 Whole chicken, or two chicken skeletons
1 Medium white or yellow onion, chopped
3-4 Stocks celery, chopped
2-3 Medium carrots, chopped
2-3 cloves of garlic, chopped
1 large or 2 medium bay leaves
1 t. black pepper
Salt to taste
1 cube chicken bullion
Water to cover

Combine all ingredients in a large stock pot and cover with water. Bring to a steady boil and then reduce to a medium low heat. Simmer for at least 45 minutes until chicken is cooked. Once chicken is cooked, remove and set aside for use in other recipes. NOTE: This chicken skeleton can be used once more to make additional stock. Bones may be refrigerated for a few days or frozen for several months.

Remove all vegetables and bay leaves. Strain stock through cheesecloth to remove any small particles. Skim excess fat off the top.

Stock can be stored for three to five days in a sealed container in the refrigerator or up to six months in the freezer.

Variation

Mexican Flavored Chicken Stock

Repeat above recipe with the addition of chili power (1 t. to 1 T. based on taste) and ground cumin (1t.)

This variation is good to use to prepare chicken for use in Mexican casseroles or tacos. The chicken and stock have a spicy flavor and can really enhance casseroles or tacos.