- 4 carrots
- 1 onion
- 3 stalks celery
- 3 cloves garlic
- 1 chicken bouillon cube
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 liter water
- 4 pieces of chicken (leg and breast attached together as one)
Chicken stock is the base for so many great recipes. Chicken stock works really well as the base for soups, or the liquid for risotto. It can also be used in alfredo, marinara, mashed potatoes, or even gravy. It also does an amazing job to loosen up casseroles, as the liquid in stir-fry, or to steam vegetables.
1.) First, add 4 pieces of chicken (leg and breast combined as one piece) to a stock pot with 3 liters of water. Next throw in 4 chopped carrots, 1 chopped onion (with peele), 3 garlic cloves (smashed with peele), 1 chicken bouillon cube, salt, and pepper.
2.) Next you’re going to bring to a boil for 20 minutes, and then turn down to low to simmer for 30 additional minutes, or until the juice of the chicken runs clear.
2.) Finally, strain all solid ingredients. You can reserve the chicken for other recipes like chicken-n-dumplings. Reserve the liquid because that is your chicken stock.