Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Chicken Stock
There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
2 litres
1 4 lb hen, or larger, including extra backs, necks, wings, feet and meat
4 litres cold water, or enough to cover contents of pot
1 piece of parmesan or other hard cheese, about 3 inches by 3 inches in size
8 black peppercorns
6 whole cloves
1 tsp thyme
6 sprigs parsley
1 large carrot, diced
3 ribs celery, diced
1 onion, diced
1 bay leaf
Method/Steps
1. Add all ingredients to the pot. Bring to a boil, then simmer for 3 hours.
2. Strain stock. Cool, refrigerate, then remove fat. Freeze if not using within 3 days.