Chicken Stock

My husband finally put all the documents and pictures that I had saved on his lap top on to my new lap top.  I was looking through my documents to see if there were any artices or anything that I had yet to publish somewhere and I ran across my chicken stock recipe.  I have it written down in my recipe folder of course, but I obviousy typed it out for some reason and I am sure that reason was to share it so I decided to share it here on Gather. 

You can strain out all the vegetables when the stock is done if you like or just pick out the sprigs. 

You can use this stock for soups or fan any recipe requiring chicken stock. 

To turn this in to chicken soup strain or just pick out sprigs and leave the veggies.  Add as much diced carrots as you like and some shredded or diced cooked chicken.  Simmer for about 20 minutes or unti carrots are begining to get tender.  Then add as many noodles as you see fit, and finish cooking until noodles are the desired consistency.  Add salt and pepper to taste.

Chicken Stock

1 pound whole roasting chicken

1 large onion quartered

2 carrots

2 celery stalks

1 parsnip unpeeled and halved

6 sprigs fresh parsley

5 sprigs fresh thyme

7 sprigs fresh dill

1 head garlic pealed and broken into cloves

½ tbls. Kosher Salt

½ tbls. Whole Black peppercorns

Place the chicken, onions, carrots, celery, parsnips, if using, parsley, thyme, dill, garlic, salt, and pepper in a large stockpot.  Add 6 cups of water and bring to a boil.  Simmer uncovered for 4 hours.  Remove chicken,  Strain the entire contents of the pot through a colander and discard the solids or just remove the sprigs and leave the veggies in. 

You can use the chicken you used for the stock for chicken soup.  Simply shred it up by pulling it off the bone.

Makes approximately 3 quarts. 

Keeps in refrigerator for 5 days, and in the freezer for about 6 months.

Budget Note:  You can use a chicken carcass for this as well as long as it still has a ittle meat on it, you will need to strain after doing this.  This is a great way to stretch out a baked, roasted, or rotisser chicken after most of it has been eaten.