Welcome to Freezer Food Friday.. please share you recipe for anything that can be made ahead and frozen for later use. Link it below using Mr. Linky and post a comment. Let’s help make dinner time easier on us all.
This recipe for chicken stock is very much how I make mine, except I toss it all in my crockpot.
Carcass of a 4-pound chicken
1 onion, quartered
1 or 2 carrots, cut into large chunks
2 stalks of celery or two good handfuls of leaves from the top
6-10 whole peppercorns
1 bay leaf
A few sprigs of fresh parsley, if you have it
Put all ingredients in a large pot. Don’t bother peeling the onion or carrot. Cover with water — about 12 cups should do it, but add a little more if you need to.
Bring the pot to a boil, skim off any foam, then turn the heat down to let it simmer. It should bubble very gently. Cover with a lid, but set it slightly askew to let a little steam escape. Simmer for 2 hours, or longer for a richer, more reduced stock.
Remove from heat and let cool for a few minutes, then pour stock through a strainer into a large container. Press slightly on the bones and vegetables in the strainer.
Add salt as desired, about a teaspoon at a time, tasting as you go.
Put stock in 2- or 4-cup containers and refrigerate. Any fat will form a layer on top; you can remove this. Also, don’t be alarmed if the stock congeals when it’s cold. That just means it’s a rich, flavorful stock.
Keep stock in the refrigerator for up to three days, or you can freeze it for several months.