Rich Chicken Stock
Over the years, this stock has garnered impassioned requests for the recipe, pleas for adoption, and on at least one occasion a proposal of marriage. Hands down, it’s the BEST chicken stock you’ll ever taste. Ridiculously easy to prepare, it fills the house with all the aromas of comfort food and is an incredible base for all your soups, gravies and stews.
No prep to speak of. Basically, everything goes into the pot as is. No peeling, trimming or slicing. Keeps three days in refrigerator or freezes up to six months.
If using a crock pot or slow cooker, cook on high until it comes to a boil, then reduce to low and cook six to eight hours. Also works in making turkey stock. Just add turkey neck and giblets, additional water and adjust seasoning to taste. At Thanksgiving, I start this is the afternoon of the day before, strain before bedtime, then let it cook on low overnight.
3 lbs chicken thighs (bone in, skin on)
8 cups water
2 medium onions (unpeeled, cut in half)
5 cloves garlic (small, whole, unpeeled)
3 stalks celery (whole or halved)
2 large carrots (unpeeled)
1 knob fresh ginger root (about one inch long, unpeeled)
8 whole cloves
2 tsp salt
1/2 tsp black pepper
1 tbsp powdered chicken bouillon
2 tsp poultry seasoning (optional)
1 Place all ingredients in a dutch oven or stock pot. Or use a slow cooker and extend time to 6 hours.
2 Bring to a boil. Skim if necessary.
3 Reduce heat and simmer at least 3 hours. Strain, discarding solids.
Yield: 2 quarts
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 20 minutes
Serving size: 1/8 of a recipe (11.2 ounces).
Poultry, Soups, Stocks and Sauces