Proper Chicken Stock

By: Anonymous Souper Soldier

"Crock Pot Chicken Stock" by Laurel Fan is licensed under CC BY-SA 2.0

You’ll need a very large pot or slow cooker. 

INGREDIENTS:

• 1 whole chicken, can be partly frozen but giblets should be removed
• 2 onions, cut in half (skins on is fine) 
• 5 (minimum) carrots, clean and roughly broken up
• 5 stalks celery with leaves, clean and roughly broken up
• 1 Tablespoon cider vinegar
• Rosemary, sage, thyme, bay leaves, black peppercorns, a little salt

INSTRUCTIONS:

• Put everything listed into the pot and cover with water. Get hot, then cook on low, checking it frequently. 
• After about four hours, or whenever the meat just starts to peel away very easily, pull out the drumsticks, breasts, and any other large chunks of meat you want to eat. Put the meat in the refrigerator and save for later. 
• Keep cooking another 30 hours or so on low. The broth should be a deep golden color. Turn the heat off and let cool for a while so you can handle it easily. 
• Filter out the solids with a fine scoop or colander (remember, you want to KEEP THE LIQUID). Use a gravy separator to get the fat off the top (keep for frying!) or chill overnight and remove the solidified fats. 

CHICKEN SOUP FOR YOUR FAMILY:

INGREDIENTS:

• Proper Chicken Broth (above)
• Finely sliced carrots and celery
• Rosemary, sage, thyme, (all fresh if possible)
• Salt  
• Noodles or instant rice (as you prefer)

DIRECTIONS:

• Warm up the broth to simmering, add finely sliced carrots and celery and then fresh herbs. Salt to taste. It will need more salt than you think. 
• When the vegetables are very close to cooked, add the chunks of chicken meat back in along with any noodles or rice you want.