Wednesday, September 28, 2011

Tina's Chicken Stock Recipe

Here is my recipe for home made chicken stock.  It can be used for the base for anything that calls for chicken stock or broth.

1 chicken carcass (you can used a whole chicken and just remove the meat from it after it has boiled for about 20 minutes and use it for other recipes or freeze it for later use)
1 carrot, chopped coursely with leaves and stem
2 celery stalks, chopped coursely with leave and stem
3 parsley stems with leaves
1 turnip, cut up coursely
1/2 sweet yellow onion, cut up coursely
3 green onions with white and green, cut up coursely
2 pieces of fresh ginger cut about 1/4" thick
2 cloves of garlic cut in half
about 10 whole black peppercorns
1 tsp of dried rosemary or 1 TBSP of fresh
1 tsp of dried thyme or 1 TBSP of fresh
1 bay leaves
about a tsp of cajun seasoning or to taste
salt to taste
water

Boil the carcass, veggies, herbs, and seasonings in enough water to cover it for 2-3 hours.  Strain the broth.  Add the liquid back into the stock pot and cook it down about 1/3 to condense it.

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