Saby Siren Productions • Artist Documentation • Wendy's Food Blog & Recipes
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Picture

​Chicken Stock

​Making homemade stock isn't as daunting a task as you may think.  There are commercial stocks not too heavily ladened with salt; for me homemade is the way to go.  I have 'Better than Bouillon' condensed organic stock in my fridge or a liquid 'Bovril' in my cupboard for those times I don't have homemade stock at the ready.

My stock may turn into a soup, added to a sauce or utilized to make gravy.  

In a dutch oven or large stock pot, fill it up with water to a couple of inches from the brim.   Leave room for the stock ingredients.  You may use a chicken carcass with meat left on the bone.  I prefer to make my stock with baked bone in, skin on thighs.   



Ingredients
​

4 - 6 cooking onions, cut off ends, cut onions in half...no need to de-skin
2 - 3 carrots, cut in chunks
2 - 3 celery stocks with leaves, halved
2 - 4 garlic cloves, smashed 
1/2 bunch of Italian parsley
6-8 chicken thighs, bone in, skin on
salt, to taste

​Sprinkle garlic powder, onion powder, and paprika on the chicken thighs.  Bake at 350°F for 45 minutes.  Fill pot with water.  Add the chicken and the drippings to the pot for added flavour. Remember to leave room for the vegetables.

Prepare vegetables.  Add first 4 ingredients and top the stock pot with the parsley.  Add salt to taste.

Bring the pot to a boil, then simmer for a couple of hours or until you have the desired taste.
If your stock isn't as tasty as you would like, add a tablespoon or two of commercial bouillon to enhance the flavour.

Allow the stock to cool.  Strain into a large bowl.  Remove the chicken from the bones.
Store stock in the refrigerator in a well-sealed mason jar for a few days.  
​Remove the fat that settles on the top with a spoon.  Discard.

Option:  Purée the vegetables and store to use in another recipe. Vegetable purée is a tasty sauce thickener.
Add the cooked chicken to soup, if desired, or shred and add to your favourite casserole or enchilada.  The only waste is the bones.

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  • Home
  • About
  • Portfolio
    • Designs
    • 20th Anniversary
  • Recipes A-M
    • Apple Cake
    • Apple & Quince Compote
    • Asian Style Meat Sauce
    • Beef & Vegetable Stew
    • Bran Muffins
    • Caesar Salad Dressing
    • Carrot Cake
    • Caribbean Rice and Beans
    • Chicken Balti Pasanda
    • Chicken - Jerk
    • Chicken Pot Pie
    • Chicken Shawarma >
      • Pita Bread
      • Flat Bread
      • Shawarma Spice Blend >
        • Chopped Salad
        • Garlicky Tahini
        • Green Zhug
        • Mango Amba Sauce
        • Red Pickled Onion
    • Chicken & Tomatillo Stew
    • Chicken Wings
    • Chili
    • Coconut Zucchini Noodles with Spiced Meatballs
    • Cranberry Relish
    • Falafel
    • French Silk Pie
    • Lasagne with Squash Noodle
    • Mac & Cheese
    • Mango Avocado Salsa
    • Meatloaf
  • Recipes N-Z
    • Oat & Tahini Breakfast Cookie
    • Oatmeal Raisin Cookies
    • Pad Thai
    • Paleo Bread
    • Pasta, Sausage & Veggies
    • Pear Loaf
    • Pork Schnitzel
    • Quinoa or Millet & Chickpeas
    • Soup, Stock, Chowder >
      • Baked Potato
      • Beef & Barley
      • Chicken Stock
      • ​Corn Chowder
      • Curried Chickpeas & BBQ’d Pork
      • French Onion
      • Mulligatawny
      • Pear & Leek
      • Tomato
    • Stir Fry
    • Tacos
  • Wendy Saby
    • New Mexico 2022
    • Moody Skies
    • Spring 2021
    • Collages
    • Flowers
    • Crows
    • Exposures
  • Dennis Siren
    • Recent Photos
    • Illustrations
    • Photographs
    • Collages
    • Awards
  • Brian Saby
  • Testimonials
  • Contact