Chicken Stock is so much better when you make your own. We make it often; it’s always different depending on our mood. Today I went for a low sodium simple version with thyme. There are many different ways to make stock and broth so don’t hesitate to experiment with different flavors.
- Bones, skin, leftover parts of one roasted chicken
- 1 Tbs thyme
- 2 celery stalks
- 2 large carrots
- 1 onion
- 3 cloves garlic
- 3 quarts water
- 10 peppercorns
- 2 bay leaves
- 20 coriander seeds
In large stock pot combine all ingredients. Coarsely chop vegetables if desired ~ more surface area will allow more flavor to be released. Over medium heat bring to a simmer. Reduce to low heat; you should see very slight movement at this temperature. Continue simmering for several hours until liquid had reduced by nearly half and rich color is achieved. Strain through a fine mesh sieve and freeze or use immediately.
I simmer mine all day. I would guess this batch went for about 8 hours of simmering; the longer you cook it the better the flavor will be. This was made with the leftovers from the olive oil and herb roasted chicken we made the other day; a ended up with about 3 pints of golden broth.
Add more veggies or herbs if desired. Sometimes we spice it up with crushed red or other dried peppers, other times we add additional herbs, celery seeds are a great choice too for chicken broth.
Enjoy ~ Kimberly