With autumn on the horizon, it’s time to start wearing sweaters, drinking apple cider and of course, making soups and stews! A good chicken stock recipe is an incredibly versatile base that can be used as a launching pad for so many hearty meals at this time of year.
- 4 lbs chicken (neck, legs, wings, backs and other scraps)
- 1 onion, coarsely chopped
- 3 ribs celery, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon pepper
Place chicken, onion, celery, carrot, bay leaf, salt and peppercorns in a large saucepan. Add enough cold water to cover, about 1 inch above the chicken. Bring to a boil, reduce head and simmer loosely covered for 2 hours. Occasionally skim off the foam that rises to the surface. Using a colander, strain and reserve the liquid and reserve the liquid. Cool and degrease. May be refrigerated or frozen. Yields 1.5 to 2 quarts.
Food Waste Tip:
It’s a great idea to make this recipe when you have leftover chicken bones from a previous meal. Instead of throwing these bones away, put them in a pan and roast them in the oven for 30-40 minutes before adding them to your stock. These roasted bones will really elevate the flavour of your chicken stock. Any small pieces of chicken left on the bones are just bonus!