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the best home made chichen stock

(1 rating)
PApride avatar
Recipe by
Norma DeRemer
@PApride
York, PA

My grandma showed me how to make this years ago. Just a few days ago I was cleaning out my frig. and saw the bulb end of a celery stalk, some carrots and onions. I remembered not to get rid of the celery stalk end piece. (the root) So I dicided to make some chicken broth since I was running low of it in the freezer. Add two pieces of chicken with the skin on. This is so easy and tast much better than any canned I've tasted. I use it for soup stock and cook my rice in it also. I cut the cooked chicken in mushroom soup heated it and put over cooked rice for dinner. Saved and used it all!

(1 rating)
yield serving(s)
prep time 5 Min
cook time 1 Hr 30 Min

Ingredients For the best home made chichen stock

  • 1
    root bulb of celery stalk, cut the bottom tip off and cut celery into chunks (look at picture of it)
  • 3 lg
    carrots, cut into chunks
  • 1 md
    onion cut into chunks.
  • 2
    pieces of chicken with bone and skin on. (i used a thigh and a breast}
  • salt and pepper to taste veg's and make a chicken salad out of chicken meat.
  • note: you can use a whole chicken with added

How To Make the best home made chichen stock

  • 1
    Cut the roots off the end of the celery bulb and cut the celery into chunks.
  • 2
    Cut the carrots into chunks along with a onion.
  • 3
    Place all into an 8 qt. stock pot and place enough water to at least three inches from the top of the pan and add the chicken.
  • 4
    Place on Med-high heat and cook until a hard boil and place a lid on pan, then turn heat down to a soft boill and simmer as directed above. (about an hour and a half)
  • 5
    Remove from heat and strain into two large pans using cheese cloth to catch the vegetables.
  • 6
    Let pans cool. Measure 2 cups of broth into containers for the freezer.
  • 7
    When frozen hard, remove from container and place in a seal tight bag, mark it (2 cups chicken broth) and place it back into your freezer. Keeps for months.
  • 8
    NOTE: I have a Food Saver I use all the time and this stock can stay in your freezer for a year. I know because I forgot some in the back of the freezer and when I used it; it tasted like I just made it. Food Saver well worth your money.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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