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Chicken Stock
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Total Time:
Infuse chicken stock with fresh ginger and bay leaves for rich flavor in soups and sauces.
Ingredients:
  • 4 pounds chicken
  • 7 cups water
  • 1 large onion, halved
  • 3 stalks celery
  • 3 carrots, cut into 2 inch pieces
  • 1 bay leaf
  • 1 teaspoon grated fresh ginger
  • salt to taste
Instructions:
  • In a large pot over high heat, add the chicken and enough water to cover. Bring to a boil, then simmer over medium low heat for 1 hour.
  • Take out the chicken from the pot, but keep the flavorful water. Let the chicken cool, then separate the meat from the skin and bones. Put the bones and skin back in the pot along with onions, carrots, celery, bay leaf, ginger, and salt. Let it all simmer for 3 to 4 hours.
  • Let the stock cool without covering it after straining.
  • Utilize the meat in soups, salads, sandwiches, or any recipe requiring cooked chicken. Once the stock is skimmed of fat, promptly use or freeze it. Freeze the stock in one-cup portions for easy use in place of water when cooking rice, vegetables, or making gravy.

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