A pantry staple for most, chicken stock is often something that people buy from the store and think little about.You can play around with brands to find the one that you like best, however if you ever roast chicken at home, there really is no reason to buy chicken stock. It’s simple to make and is a great way to make good use of bones and leftover scraps.
The recipe consists of simmering a basic mirepoix, a few aromatics, chopped up chicken scraps and bones.
For the mirepoix you’ll need:
3 Large Carrots Chopped
2 Celery Stalks chopped
1/2 Onion diced
For the Aromatics:
1 Bay Leaf
8 Black Pepper Corns
4 Whole Garlic Cloves
- Put a bit of oil in the pan and toss in the chopped onion followed by the celery. Stir and let cook for about 1 minute before adding the carrots.
- Add the aromatics and stir. Let this cook for about 5 minutes on medium heat stirring frequently.
- Once the mirepoix has cooked and starts smelling good, add the chopped chicken circus and enough water to cover the bones. Be sure to chop the bones of the chicken as this will maximize flavor.
- Let simmer on medium to low heat for 3 to 6 hours adding water as necessary. The longer you simmer it, the stronger the stock will be. Do not let the stock come to a boil as this will turn the liquid murky.