There is no replacement for the great taste of homemade chicken stock; it is full of flavor and nutrition.
The process of simmering for 2 hours enriches and augments the taste of the stock, which makes it an essential ingredient in many classic soups and sauces.
INGREDIENTS:
1.5 LB whole organic chicken
2 gallons cold water
2 medium white onions peeled and cut in quarters
4 large celery stalks washed, trimmed and cut into chunks
3 large carrots peeled, washed, trimmed and cut into chunks
2 bay leaves
3 sprigs thyme
1-teaspoon coriander seeds
1 teaspoon whole black peppercorn seeds
1 teaspoon mustard seeds
2 cloves
4 sprigs parsley
STEPS:
In large stockpot over high heat, place the chicken, water and all the ingredients and bring to a boil, uncovered then lower the heat and let simmer gently for about 2:30 hours removing the fat that rise to the surface with fine mesh skimmer.
Remove the chicken (keep the meat for soups, sandwiches and salads)
Strain the stock through a sieve then cool to room temperature.
The best way to get a lean chicken stock is to refrigerate it overnight and the next day skim off and discard all the solidified fat from the surface.
The chicken stock can be refrigerated for 4 to 5 days or freeze in containers for later use.