Saturday, October 31, 2009

Chicken Stock

There's nothing like a warm bowl of soup when you have the flu. 

What's better, you ask? 

A bowl of mom's homemade chicken soup with homemade chicken stock! 

What's even better than that? 

Having mom make it for you. 

I guess I can settle for 2 out of 3.



Chicken Stock (in the crockpot)

5-6 chicken legs
~6 C water
2 stalks celery, sliced
2 medium carrots, sliced
1 onion, sliced (we used minced)
4 garlic cloves, minced
salt and pepper, to taste
seasonings (we like oregano and basil)

Place the chicken legs in the crockpot with ~ 1 C water, garlic, onion, salt and pepper, basil and oregano.  Cook on high for about 3 hours, or until meat is tender.  Remove from the crockpot, and allow chicken legs to cool.  Then, remove the meat from the bones (reserve for soup).



Add additional water (to yield a total of 6 C) to your crockpot along with celery and carrots.  Add additional seasoning at this point, if you wish.

Return the bones to the crockpot and cover, cooking on high for 6 hours, or on low for ~10 hours.



Strain broth and remove bones.   Allow to cool.



Freeze/refrigerate until you're ready to make Mom's Chicken Noodle Soup!

5 comments:

  1. This is also great for keeping chicken stock in the freezer for other dishes as well. I have just learned that using stock is a healthy way to bring a ton of flavor to meals. Thanks for the recipe. I can easily do this while at work. Love your site.

    Amy

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  2. I understand this completely. I remember when I was in the early years of our marriage, when I was sick, I did yearn for my mom and her tender care! (and soup.) There is just nothing like chicken soup. Nothing!

    I want you to know I tried your no knead bread and it worked and we loved it! T H A N K Y O U. It reminded me of my cool rise french bread which maybe I'll repost sometime. Get well soon.

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  3. I think I have been browsing all your recipes for like eight hours. That's what it feels like! I have absolutely no idea what to make first because everything looks so good! I'm thinking maybe the mushroom and mozzarella pasta bake...

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  4. I really love the fact that you don't leave the chicken in there for the entire time the stock simmers. This way you have a wonderful broth and meat that's not cooked to death.

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  5. So easy and so much better for you! Good job SnoWhite. Glad you are feeling better.

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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