Homemade chicken stock! The depth of flavor your food will have from something so simple is a game changer, not to mention the bones are full of minerals and calcium. Chicken stock is used for far more than just soups and stews. We also use it in making sauces, an additive to a rice dish, steam vegetables vs using water, etc.
Here's a quick how-to:
1. In a large stock pot add:
-chicken bones *free of any meat and skin
-fresh vegetables/herbs of choice; carrots, celery, onion, fresh thyme, fresh rosemary, whole peppercorn, whole clove, bay leaves, fresh lemon (cut in half), etc-
-6-8 cups of water, dependent on the size of the pot, about an inch full from the top
2. Set your stove top to high heat until it comes to a boil, once it comes to a boil, set to medium low heat for approximately 6 hours
*while on medium low heat continue to replenish with water to allow no less than an inch full from the top
3. Strain the liquid through a chignon or other fine mesh strainer into an airtight container to store in the refrigerator.
Let us know how yours turns out and ENJOY!!
#atxchef #freshisbest #supportlocal #getinsideme
Chef Derek & Niki create unique, bold meals and take care of every detail for your special event!
