Community Greens

People of all colors discussing evergreen ideas.

Chicken Stock in the Pot

bouillon-1326608I am 3/5 vegetarian. That means more often than not I don’t eat meat. I almost never have meat with breakfast unless someone else is cooking. I have meat with lunch and dinner about 25 and 35% of the time respectively. When I want a savory soup or stew, I make my own chicken stock. It’s easy and economical. I save necks, wing tips, and other parts, that would otherwise be thrown out, in the freezer and retrieve them once a week to make chicken stock. I’ve long since moved to a  vegetable/herb stock for most things and, when in a hurry, make an “instant” stock based on dried herbs and spices. I like this vegetable/herb stock recipe from The Kitchn.

To make this stock combine 1 pound chicken parts, 2 teaspoons of salt, and 6 cups of water in a large stockpot. Bring the water to a boil, reduce heat to a simmer, cover, and leave for an hour. Add chopped vegetables before boiling for more flavor. You can add, one large onion, one peeled carrot and two crushed cloves of garlic; a celery stalk, a peeled carrot and an onion; or two garlic cloves, a tablespoon of peppercorns and a bay leaf. Let it cool to room temperature and strain it before putting it in the freezer. It can be frozen and stored almost indefinitely.

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