Homemade Chicken Stock

I’m attempting to make some chicken stock from scratch for an upcoming Chicken and Dumplings Soup dish and Chicken Pot Pie for this weekend. Naturally I’ve always taken the easy route, and bought stock and plundered a rotisserie chicken.

In a large pot filled about half way with water I added a few large chicken breast and chicken thighs (skin and bones intact) and tossed in varying amounts of the following ingredients:
Onion, Carrot, Celery, Thyme, Bay Leaf, Parsley,  Peppercorns, and Garlic

I’ll shred the chicken and freeze it until Saturday and freeze my broth for next weeks soup.

Recipe adapted from Alton Brown

Advertisements
Previous Post
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: