Yay for using the bones! Thrifty and tasty - a win/win.
This is my everyday chicken stock:
Bones Giblets and neck, if available Large onion, chopped 2 large carrots, chopped 1-2 stalks of celery, chopped (leaves a plus) 2 cloves of garlic, peeled and chopped A thumb of ginger root, peeled and chopped 6-8 black peppercorns 2 whole cloves 2-4 whole allspice A sprinkle of hot red pepper flakes (optional) A bay leaf or two Water to barely cover everything
Note: the finer the vegetables are chopped, the more surface area is exposed and more flavour is extracted in the cooking.
Bring to a boil, reduce heat and simmer, covered, for an hour or two. Strain, squeezing hard to get all the broth. Discard solids. Return broth to rinsed stockpot Bring to boil, reduce heat Simmer until reduced by half or so. This intensifies the flavour beautifully. Cool, skim and discard fat. Refrigerate for use within 2-3 days, or freeze for longer storage.
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This is my everyday chicken stock:
Bones
Giblets and neck, if available
Large onion, chopped
2 large carrots, chopped
1-2 stalks of celery, chopped (leaves a plus)
2 cloves of garlic, peeled and chopped
A thumb of ginger root, peeled and chopped
6-8 black peppercorns
2 whole cloves
2-4 whole allspice
A sprinkle of hot red pepper flakes (optional)
A bay leaf or two
Water to barely cover everything
Note: the finer the vegetables are chopped, the more surface area is exposed and more flavour is extracted in the cooking.
Bring to a boil, reduce heat and simmer, covered, for an hour or two.
Strain, squeezing hard to get all the broth. Discard solids.
Return broth to rinsed stockpot
Bring to boil, reduce heat
Simmer until reduced by half or so. This intensifies the flavour beautifully.
Cool, skim and discard fat.
Refrigerate for use within 2-3 days, or freeze for longer storage.