We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]
Homemade Chicken Broth
Recipe by Ashley English
Photographs by Rikki Snyder
Originally published in Issue 7::GATHER. Also available with additional recipes in Special Edition, MAKE.
Chicken broth is exceptionally easy to make at home and unrivaled in flavor and texture to its store-bought counterpart. Save the unused bits when making spatchcocked chicken and you’ll already have most of your ingredients assembled come stock-making time!
carcass and any leftover skin from cooked chicken, and reserved giblets, neck and backbone
3-5 quarts of water
1 carrot, peeled and roughly chopped
1 onion, roughly chopped
1 stalk celery, roughly chopped
2 cloves peeled garlic
1 teaspoon sea salt
a bay leaf
several whole black peppercorns
several sprigs of fresh thyme and/or parsley, if desired
- Put everything but the sea salt into a stockpot; cover with the water.
- Bring to a boil then reduce to a very low simmer.
- Cook uncovered for 3-4 hours, occasionally skimming the foam off of the top.
- Add the salt, and adjust to taste.
- Remove the pot from the heat and strain through a fine mesh sieve.
- Cool the chicken stock in a bowl in the fridge. Remove any fat that hardens on top upon cooling.
The stock will keep in the fridge for a few days, or the freezer for a few months. Happy cooking!