One of the most valuable tricks in eliminating processed foods from recipes is to keep a supply of simple stock on hand. Make up a batch when time permits, then you can freeze it in ice cube trays or different sized plastic containers for a quick go to on those busy nights.
- 1 chicken carcass/bones from past meals* or a whole chicken**
- 16 cups of water
- 1 large onion
- 1 large carrot
- 1 parsnip
- 2 stalk of celery
- 1 head of garlic
- 1 bunch fresh parsley
- 1-2 sprigs fresh thyme
- 2 tbsp coarse salt
- 8 peppercorns
- 2 bay leaves
- 2 Pot of Gold Bouillon***
- Place chicken into a stock pot that is 8qts or larger.
- Cover with water, adding more to submerge chicken if needed.
- Cut onion, carrot, and parsnip in half. Add to pot.
- Peel garlic and add whole cloves to pot
- Add the rest of the ingredients and cook on low heat, covered.
- Allow stock to cook 2-3 hours, stirring occasionally.
- Taste and re-season if necessary, adding more salt or pepper.
- Strain stock into a large bowl or pot, discard what you strain out.
- Allow stock to cool before storing.
Volia! You have successfully made stock and are now ready to learn how to make bouillon.
*To make beef stock, simply use beef bones in place of chicken. Ask your butcher or at the grocery store meat counter for “bones to make stock/soup.” Sometimes they even have them in the meat area of the store.
**If you are using a whole chicken, remove it from the broth before straining and let cool on plate. Shred it and enjoy in meals throughout the week!
***I will no longer substitute made at home bouillon for those hard little cubes of not food, however we all get pressed for time. Make the recipe work for you.