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Homemade chicken stock 2

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As many of you may have read, I made chicken wings not to long ago. When making chicken wings at home, you should cut off the “tips”. In doing so, you can save the tips to make a stock… and that’s just what I did.

You can make a stock from just about anything, basically any organic scrap: mushroom stems, the peels from root vegetables, stalks. My friend Laura advocates using everything and anything! She has used the outer skin of onions to make a stock in the past, I have yet to try this. For this stock I used my chicken wing tips which I had been storing in the freezer for a day or two as well as the stalks from leeks I had used to make a soup a few days earlier. I simply added the leek stalks, chicken tips, a few cloves of garlic, a carrot, and a small onion to a big pot of water and let it simmer for the entire day on low heat. You can add herbs and spices as desired.

If using leeks, be sure to thoroughly wash! The stalks can be especially dirty and hard to clean. I recommend soaking them in water with a dash of vinegar for a few minutes so that the dirt settles to the bottom, then rinse as you regularly would in colander under the faucet. You may also want to peel the stalks apart.

This stock came out great! My favorite yet. I would highly recommend using leek stalks, for both flavor and to reduce wastefulness (the stalks usually outnumber the whites you use for cooking). You could omit the chicken tips to make a tasty vegetable stock.


Filed under: Homesteading Tagged: Homemade chicken stock, vegetable stock

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