Chicken Stock
Directions
- 1Add roughly chopped onions, carrots, celery, ginger, and garlic to a stockpot.
- 2Add rotisserie chicken with meat still on the bones.
- 3Add chicken feet to the pot.
- 4Add fresh herbs (dill, basil, sage) and bay leaves.
- 5Pour enough water to cover all the ingredients.
- 6Put the lid on the pot and place it on the stove.
- 7Bring the stock to a boil, then turn the heat down to low and simmer for at least 4 to 6 hours.
- 8Strain the stock through a fine sieve into a bowl.
- 9Trash most of the detritus from the stock, but reserve some meat from the full carcass.
- 10Salt the stock to taste (or leave it unsalted).
- 11Pour the stock into mason jars.
- 12Once cooled, put the lid on the jars and place them in the fridge.
Ingredients
- 1 rougly chopped Onions
- 4 roughly chopped Carrots
- 4 Celery
- 1 thumb Ginger
- 6 Garlic cloves
- 2 Rotisserie chickens
- 1 package Chicken feet
- 1 handful Fresh herbs (dill, basil, sage)
- 3 Bay leaves
- Water
- Salt
Equipment
Stock potLadleFine sieveMason jarsStove
Tips
- Roast chicken feet before adding them to the stock for best results.
- Add chicken heads if available for a richer broth.
- Making your own stock is one thing that elevates your home cooking.
- The fat that rises to the top can be scraped off and used (it's schmaltz, or chicken fat, which is liquid gold).