HOMEMADE CHICKEN STOCK
Ingredients
1 whole chicken
2 leeks, rustic chop
2 cooking carrots, rustic chop
2 celery stalks, rustic chop
5 cloves garlic, crushed
2 bay leaves
2 tbsp whole pepper corns
1 bunch dill
1 bunch parsley
1 tbsp vegetable oil
salt to taste (be careful not to add too much salt as the liquid will reduce and you don’t want salty stock for cooking)
Recipe
Cut whole chicken into 7 pieces (2 breasts, 2 wings, 2 legs, carcass), set aside breasts (these can be used for our chicken paillard!). Sear chicken pieces in canola oil on medium/high heat until light golden brown (you don’t want them too dark). Put all ingredients into large stock pot. Add water until all ingredients are fully submerged. Simmer for 3-5 hours, continuously skimming the fat from the top. Strain all ingredients out, reserving the stock. Strain stock through extra fine sieve or cheese cloth to remove additional impurities. Store in both the fridge and freezer for cooking! You can use the discarded chicken meat to make chicken salad, chicken tacos or shredded bbq chicken!
