- In a large stockpot, add water, bones, seasoning, vegetables and herbs. On a low flame, let the stock simmer till its sufficiently reduced in quantity – 45 minutes at least.
- Strain, pressing on the vegetables to retain maximum flavor and bottle it up or use immediately.
I apologize for the flood of soups and sandwiches that have been coming your way (and some more to come too, brace yourselves). I was never a soups and sandwiches kind of girl. Redecorating the house and obsessively stalking blogs from US (that are entering the fall weather – perfect for soups!) does that to you.
This chicken stock pairs well with soups and gravies and is a keeper. I wouldn’t keep it for too long though – a week, tops. Now I didn’t take any process shots simply because it was too gory with the bones and vegetable scraps but I have one to indicate what the finished one should look like. Of course, the recipe here is just a mish-mash of the flavor profile I was looking for plus using up scraps from the fridge. In a nutshell, that is exactly what a stock should be – add your own blend of herbs, seasoning and vegetable scraps and bottle it up in a clean jar. Store it in the refrigerator or use it all at once to heighten flavors of soups, sauces and gravies!
Note that the yield stated depends on the quantity of water you add – if you need 4 cups, I’d say add exactly double and let it simmer down for packed flavor. To see what I made out of this now-to-be-kitchen-staple, look out tomorrow!
DIY Chicken Stock
Yield: 1 litre
Source: Vanilla Bean Original
1/2kg chicken bones, washed (Its easily available at the butcher’s)
Vegetables/vegetable scraps – carrots, onions, celery sticks are the basic essentials
1 tsp salt
2 bay leaves
Herbs – basil leaves, coriander leaves and stems, celery leaves (optional)
1 cinnamon stick (optional)
1/2 star anise (optional)
1 litre of water