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Make This Back-Pocket Chicken Stock All Year Long

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Adobe Stock | Photo by Beats

For simple soups, risottos, and braised dishes alike, this chicken stock will elevate your home cooking in the Hudson Valley.

When it comes to home cooking, there’s nothing like a homemade stock to upgrade a standby soup or stew. Yet making stock at home often feels intimidating, thanks to long lists of ingredients and lengthy cooking times.  Never fear, home chefs! This simple recipe only requires eight or so ingredients, including the chicken, and is largely hands-off (if you can get local Hudson Valley ingredients, all the better.)

After you throw everything together in the pot, kick back for a few hours with a good book or continue your binge-watching. By the time you return, you’ll have a savory, simmering stock that’s ready to enrich all kinds of meals.

Courtesy of Chef Jennifer Abelton, The Helm

Homemade Chicken Stock

Ingredients:

5 lbs of chicken parts (wings, backs)
2 onions quartered, first layer of peel removed
3 celery stalks, cut in half
3 large carrots, peeled and cut in half
½ bunch of parsley
¼ teaspoon of peppercorns
3 garlic cloves
Herb of your choice (thyme, rosemary, sage)

Method:

In a pot, sauté onions, celery, and carrots over low heat until they begin to sweat.

Add the chicken parts, parsley, peppercorns, garlic, and herbs to the pot.

Finish with three quarts of cold water. Allow water to simmer for a few hours until the liquid is reduced by a quarter. Add salt to taste.

Make It: Want to use the stock in a dish? Swap out the beef stock in this Amber Ale French Onion Soup Dip recipe for a party platter that your guests will love.

 


Related: Hudson Valley Chefs Reveal Their From-Scratch Cooking Secrets