Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
Chicken stock is what I would classify as a pantry essential because it can turn any ingredients into a delicious meal, be it a soup, casserole or stir fry, so keeping fresh healthy chicken stock on hand in the freezer is a ‘must have’ if you ask me. Many folks are put off making their own stock, thinking its all too hard, but in fact nothing could be simpler and more delicious, compared to buying it from the super market. But if you must buy ready made, then be sure to look for brands that contain no artificial ingredients, added yeast or sugar and are preferably made from organic chickens, as we don’t need any anti biotic’s in our food! You can also use the cooked chicken meat to keep on hand for soups or salads during the week – so versatile!
What you’ll need…
- 1 whole organic chicken
- 4-5 litres of water or enough to fill your soup pot
- 2 – 3 celery stalks – cut into chunks
- 1 corn cob – GMO free ( if in doubt leave it out)
- 2 carrots, peeled
- 1-2 tsps. Whole pepper corns
- 3 bay leaves
- Fresh herbs to taste – tarragon, thyme and flat leaf parsley
- 1 onion – peeled and cut into pieces
- 1 – 2 cloves of garlic
How to make…
- Add all ingredients to large soup pot and add enough water to cover the chicken. Bring to the boil then reduce heat and allow to simmer for 3 -4 hrs ( no less than 2 if you are in a hurry).
- Remove the chicken and place a large strainer / colander, onto top of a large saucepan and pour the remaining stock through the strainer. Discard the vegetables.
- Set the liquid stock aside and allow to cool before placing in storage containers to refrigerate or freeze to use for later on.
- Remove the chicken meat from the carcass and place in a storage container to use in salads or soups when required.
Sally’s Tip…
Pour some of the chicken stock into ice cube containers to have small serving sizes on hand for stir fries etc – saves defrosting a large container if you don’t need it!
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