Wednesday, November 10, 2010

easy peasy stock

Homemade Stock is easier to make than you think and tastes so much better than canned or boxed and will add so much flavor to your favorite recipes!!

1 pound chicken parts with dark and white meat skin intact
1 large sweet onion, quartered
3 stalks celery with leaves
2 clove garlic with skin
1 large carrot, in chunks
1 1/2 teaspoons salt
3 whole cloves
1/4 teaspoon pepper
6 cups water

Place chicken pieces, onion, celery, carrot, salt, pepper, garlic and cloves in large soup pot and add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables. Strain stock. Skim fat off the surface if using right away. You can make stock in large batches and freeze it for months. I also save bones and vegetable peelings in the freezer and make large batches all at once. To freeze stock straining the vegetables out and store it in airtight containers for up to 6 months. You can store your stock in glass jars in the fridge. Make sure you have plenty of fat in your stock so it will set on the surface because this is an excellent way of preserving stock. The fat layer will not allow air into the liquid and it forms a seal. The stock will keep for up to 2 months as the seal isn't broken. If you break the seal to use some of the stock you’ll need to reseal it or use all the stock within a couple of days. To reseal, reheat the stock and let it simmer for half an hour or so, allow it to cool then put it back in a clean jar in the fridge. Make sure you have enough fat to make a good thick seal. You can always add some fat to your stock to make sure you have enough for a seal, I like to use butter, or coconut oil. Enjoy using homemade stock in your favorite recipes!!

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