HOMEMADE CHICKEN, TURKEY OR VEGETABLE STOCK
Ingredients
2-4 qt. Fresh, cold water
1 Carrot, roughly chopped
1 rib Celery, roughly chopped
1 Onion, peeled and quartered
1 clove Garlic, smashed and peeled
1 Bay leaf
1 tbsp. Kosher salt per quart of water
1 tbsp. Ground black pepper
Bones from chicken or turkey
Directions
• Place all ingredients in large stock pot.
• Bring to a boil, then reduce flame and simmer approximately one hour.
• Strain into a large bowl or remove vegetables, garlic and bay leaf with a slotted spoon.
• Allow to cool to room temperature before putting in containers.
• Stock freezes well, and can be kept fresh or thawed in the fridge for about 7 days.
Homemade stock is a staple, and is a flavorful stand-in for water in savory recipes. Keeping store-bought stock on hand is a good idea, but homemade stock gives you control over salt, and omits the additives of canned stock. To make vegetable stock - which is very handy - simply omit bones.
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