Chicken Stock
MAKES 1 QT
- 2 chicken carcasses & scraps
- 3 onions
- 2 carrots
- 2 celery stalks
- 6 each bay leaves
- 1 Tablespoons black peppercorns
- ¼ bunch parsley stems
- 2 Tablespoons kosher salt
Place everything in a stock pot and cover with 6 qts of water. Bring to a boil, skim the impurities that rise to the surface.
Turn down the heat to a low simmer and cook for 4-6 hours. * The length of time will ensure that all chicken flavor and collagen has been pulled out of the chicken carcasses and scraps.*
Strain after the cooking process and cool down. Keep in the fridge for up to 1 week. Or place in the freezer for up to 3 months.
Vegetable Stock
MAKES 1 QT
- 3 onions
- 2 carrots
- 2 celery stalks
- 6 each bay leaves
- 1 Tablespoons black peppercorns
- ¼ bunch parsley stems
- 2 Tablespoons kosher salt
Place everything in a stock pot and cover with 6 qts of water. Bring to a boil, skim the impurities that rise to the surface.
Turn down the heat to a low simmer and cook for 4 hours.
Strain after the cooking process and cool down. Keep in the fridge for up to 1 week. Or place in the freezer for up to 3 months.
Chef note: Feel free to play around with the vegetables that you use. Whenever I am cooking I save vegetable scraps in a sealed container in the freezer so when I am ready to make chicken or vegetable stock. Corn cobs, mushroom stems, carrot tops ... the only thing I don't save are beets and cruciferous vegetables like broccoli, cauliflower etc.
