When I came to the US, I thought buying liquid chicken stock was so awesome. You just needed to go to a grocery store and grab a can ready to use... after being here for almost five years, I've come to a conclusion: still it is convenient to go and grab that chicken stock can/box at the grocery store... BUT if you can make it yourself at home... THAT IS AWESOME! I don't know if it is cheaper than the can thing, but I know for sure what I am adding to my dishes, and please there is no way to compare in flavor!
So, if you find to have a couple hours on a Sunday afternoon that you would like to give this one a try, then go and get your veggies, chicken and pot ready!
Ingredients:
2 pounds chicken thighs and legs, skins removed
Extra-virgin olive oil
1 large onion, cut into 1-inch dice
2 ribs celery, cut into 1-inch dice
2 carrots, peeled and cut into 1-inch dice
3 cloves garlic, smashed
2 bay leaves
10 sprigs thyme
Directions:
Preheat oven to 425 degrees F.
Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.
Source: Food Network - Recipe courtesy of Ann Burrell
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