Chicken Stock


Chicken stock.
One of those simple things to make. Yet I'd never done it. Why? Because I'd never think to make chicken stock until right before I needed it for a meal so it was easier to just pick some up at the grocery store. I finally decided to make some after making the chicken and dumplings. Mostly because I had the carcass and skin of a rotisserie chicken just sitting there waiting to be used for something!

Chicken Stock 
Source: A Cookaholic Wife creation
Yield: 8-10 cups
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    • Carcass and skin from a rotisserie chicken
    • 6 large cloves garlic
    • 3 large carrots, cut into thirds
    • 3 large celery sticks, cut into thirds (leaves included)
    • 1 large onion, roughly chopped
    • 1/2 cup green cabbage, roughly chopped
    • 10 cups water
    • 1 tbsp. salt
    • 1 tsp. oregano
    • 1 tsp. thyme
    • 1 tsp. parsley
    • 1/2 tsp. salt

1. Add all of the ingredients to a large stockpot. Bring to a boil and skim off any foam.
2. Reduce the heat to low and let simmer for 4-6 hours. Pour mixture through a strainer to remove the vegetables and chicken skin. Pour through a smaller mesh sieve to remove any herbs. Let cool slightly, then pour into containers and refrigerate.
3. Remove from the refrigerator, remove any solid fat and either return to the refrigerator or freeze.

Finally! I've successfully made stock! Now I'm just on a mission to use it before it goes bad since we're completely out of freezer space. :(

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