Homemade chicken stock
- Preparation 20 min
- Refrigeration 3 h
- Cooking 2 h 10 min
- Servings About 8 cups
- Freezing Absolutely
Nothing beats a homemade chicken broth! To improve the taste of your rice, your couscous or simply to drink (haha!), it is in my opinion essential to have on hand. After that, you just have to freeze it in n cups or just as ice cubes. By the way, whenever I cook a spaghetti sauce or a recipe that requires onions, celery or carrots, I keep the scraps (that I freeze) and then I throw everything in my broth. As long as you have the equivalent of the quantities below!
- 1 Spanish onion, finely chopped
- 2 large cloves of garlic, chopped
- 1 large carrot, diced
- 2 celery stalks, diced
- Olive oil
- 1/4 cup white wine
- 2 BBQ chicken carcasses
- 6 springs of fresh thyme
- A small handful of fresh parsley
- 2 large bay leaves
- 1/2 teaspoon black peppercorns
- About 10 cups of cold water
- In a very large saucepan over medium heat, add onion, garlic, carrot, celery and 3 tablespoons of olive oil. Cook while stirring for 8 to 10 minutes to caramelize. Add oil as needed.
- Deglaze with the white wine and scrape the bottom to get all the flavours. Continue cooking for 1 minute while stirring.
- Add remaining ingredients then cover with water, about 10 cups.
- Bring to a boil, reduce to low heat and cover. Simmer for 2 hours, stirring occasionally. Filter several times to obtain a clear broth. Return to the pan and reserve in the fridge for 3 hours. The fat will accumulate on top and you can remove it easily!