Back to Basics: Chicken Stock

Hey again! This is the second basic stock that I feel every good cook should know how to prepare. This Chicken Stock is very flavorful and simple to make. I use this stock when making rice,cooking vegetables, pot pies and for fantastic gravys. I really hope ya’ll enjoy this stock and that it makes your cooking more flavorful ans easier.

Chicken Stock:

2 cups water

1 whole hen 4 – 5 pounds

2 carrots washed

2 large yellow onion quartered

1 bulb garlic mashed and peeled

1 bunch celery with leaves washed and chopped

4 bay leaves

1 teaspoon white peppercorns

1/2 teaspoon salt

Preheat the oven for 15 minutes to 400 degrees. Put all of the ingredients into a dutch oven with 2 cups water. Roast for 1 1/2 hours. Remove from the oven. Add enough water to cover and cover the dutch oven tightly and simmer on low for 4 to 5 hours. Remove from the heat and let cool slightly. Skim the fat off the top. Strain. Disgard the vegetables but save the meat to be used later in a pot pie or in chicken salad. Refridgerate or freeze the stock if not using it immediately. These 2 stock recipes both make about 5 – 7 cups of stock.

Ya’ll come back really soon.