Chicken Stock

This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it’s own. All the babies in our family were brought up with Pastina in Brodo, and one of my family’s favorite soups is Tortellini in Brodo. By having a good homemade stock on hand you can put together a meal in mere minutes. I make this broth every other week or so and freeze it in 2 cup sized containers to use when needed. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering.

 
Why Healthy

  • Preparing your own chicken stock at home allows you to keep the sodium levels low, and to remove any fat that rises to the top.

 

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Homemade Chicken Stock

A good basic recipe for chicken stock.

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 3 hrs

Ingredients:

Small Stewing Chicken (Or Equivalent In Chicken Pieces, About 2 to 3 Pounds)
Salt & Pepper To Taste
3 Stalks Of Celery, Cut Into 2 Inch Pieces
3 Carrots, Peeled And Cut Into 2 Inch Pieces
1 Medium Onion, Coarsely Chopped
1 Tomato, Quartered
1/4 Cup Fresh Parsley Leaves
1 Bay Leaf

Directions:

Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours.
Periodically, as the soup simmers, skim off the foam with a ladle.
Drain the broth from the other ingredients, and strain the broth through cheesecloth.
Taste, and season with more salt and pepper as needed.
Use as desired.

 

4 Responses to “White Bean Chicken Chili”

  1. Barbara — November 18, 2011 @ 7:16 pm

    I’m glad to read that cannellini beans work just as well as garbanzo beans, since I really don’t care for garbanzos. I thought maybe the cannellini’s might fall apart more easily, but since they’re listed in the recipe I’m going with that! Today is just the sort of day that makes me think about making white chili – and then your recipe arrived! Good timing!

    [Reply]

    recipe Reply:

    Barb, I was never fond of garbanzo beans myself which is why I started using cannellini beans instead. Though I have learned to appreciate garbanzo beans, I still use cannellini in this recipe. As long as you do not cook them too long, they hold together nicely in this recipe.

    [Reply]

  2. Barbara — November 21, 2011 @ 11:05 pm

    The recipe lists 1/4 cup cornmeal. At the end where you say to “add 1/4 cup of the polenta to thicken”, is that where you add the cornmeal? and it’s just uncooked cornmeal, correct?

    [Reply]

    recipe Reply:

    Barb, yes, just add the uncooked cornmeal.

    [Reply]

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