Ahh, the elusive home made chicken stock. But I don’t want to collect bones in my freezer or watch the pot for hours upon hours. So is there an easier way? Definitely! Now it may not be quite as good as one made with chicken feet and simmered for days but then again, neither are the cans. I use dark meat on bones to make my stock and then I use the meat for chicken pot pies and other meals.
3 lbs dark chicken meat, on the bone but skinless
2 ribs of celery chopped (optional, NerdDad doesn’t like the taste of celery so I don’t use it)
1 onion chopped
2 carrots chopped
2 heaping teaspoons minced garlic
A few stalks of herbage (pick 1 kind, I often use parsley)
Water to cover
2 teaspoons of oil
Heat stock pot on medium heat, place oil in the bottom. Dump in celery, onion, and carrots and sweat. When the carrots just start to get a little soft around the edges add the garlic. Continue to cook until you can smell the garlic. Then drop in the meat and cover with water. Bring it to a boil and then reduce to a simmer. Continue on a simmer for 30 minutes. Then remove the chicken and do as you wish with it. Then strain all the liquid and discard the solids. Then you have cups and cups of beautiful stock. It freezes beautifully!
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