Why make your own stock? Easy! You control what goes into this delicious golden liquid. There are only good quality ingredients in this recipe and low salt. I purchase the chickens from our local butcher. They are fresh, antibiotic free and free range.
I use my homemade stock in many recipes including soups and stir-frys. Here are a few of my recipes:
- Hot and Sour Soup
- Japanese Mushroom Soup with Green Onions
- Singapore Noodles
As with most standard stocks, the basics - Mirepoix (onions, carrots, celery), dried oregano, dried parsley, dried basil, bay leaves, whole pepper corns, coarse salt and a chicken carcass or 2.
For a good stock the process can be quite simple. Add ingredients to a large pot. Add enough water to cover the ingredients - 3 to 4 inches. Bring to a boil. Loosely cover and lower to a simmer for approximately 3 hours.
For an AWESOME stock, DO THIS!
In a large pot over medium heat, add evoo and chicken. Sear until lightly browned on all sides - approximately 3 minutes per side.
Remove the chicken and set aside. Add carrots, onions and celery. Saute for 4 to 5 minutes to start and release the natural sugars and flavours.
Add cold water to about 3 to 4" over the ingredients and chicken. Bring to a boil and reduce to a simmer. Skim off any impurities.
Loosely cover and simmer for 3 to 4 hours. Taste the stock after a couple of hours and adjust seasoning (e.g. salt, pepper).
Turn off the heat and let cool. Skim off the fat with a large spoon.
Pour the stock through a strainer into another pot, or storage containers/bottles. I like to store the stock in 1, 2 and 4 cup size containers, and freeze. Ready for your favourite recipes!
KEY TIP! Repeat after me, "I will not peel the vegetables including the onions"! Wash off any dirt. The peels contain nutrients and helps gives the stock its' golden colour.
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Prep Time: 10 mins
Cooking Time: 3 hrs
Yields: Approx. 16 cups
1 tbsp extra virgin olive oil (evoo)
1 chicken carcass and any leftover parts - chopped
2 carrots, cleaned and cut into 1” pieces
2 celery stalks, cleaned and cut into 1“ pieces
2 onions, cut into quarters (remove only 1 layer)
1 tsp coarse salt
8 pepper corns
½ tsp white pepper
1 tbsp dried parsley flakes
1 tbsp dried oregano flakes
1 tbsp dried basil flakes
3 bay leaves
4 cloves garlic
Salt and pepper to taste
In a large pot over medium heat, add evoo and chicken
Sear for 3 minutes per side, or until lightly browned on all sides
Remove chicken – set aside
Add carrots, onions and celery. Saute for 4 to 5 minutes
Add remaining ingredients and chicken to the pot
Add water to about 3 - 4” over top of the chicken and ingredients
Bring to a boil and reduce to a simmer, skim off any impurities
Cover the pot loosely with a pot lid and simmer for 3 to 4 hrs (adjust seasoning after 2 hours)
Let cool and skim off fat
Pour through a strainer into a another pot or storage containers