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make your
stomach happy 
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copyright
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Getting started … ingredients | 1. Rinse
the chicken and pat dry with paper towels. If you’re using a whole
chicken, chop it up into smaller pieces (the smaller the pieces, the
greater the surface area that will come in contact with the water …
hence, more flavor in your final stock). Since I’m lazy, I tend to use
chicken parts – wings are good as they’re cheap, 2. Prepare
the vegetables: Wash all the veggies well. Scrub potatoes thoroughly.
Don’t bother peeling either your onions, garlic, or carrots – the
peels and trimmings add good flavor and a nice golden color. I chop my
celery (including leaves) and carrots into1" 3. Add the chicken to a large stockpot. Pour in 10-12 cups of COLD water, more than enough to cover the chicken.
6. Simmer for an hour to an hour and a half, until the meat is literally falling off the bones. but wait, still more over here! ---------------------------> lounge . nourish . host . laze . home. |
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and the pieces are already pretty small.
sections;
the onion I cut into eighths. There’s no need to chop the garlic; just
give it a good smash. Set the veggies aside.
4.
Place the stockpot on your stove,
and heat on high. As it comes to a boil, a frothy scum will bubble to
the top – you’ll want to skim off as much of that gunk as you can,
and discard.
5. As
soon as the stock is boiling, and the scum has
mostly been removed, add the veggies and herbs. Lower the heat to
medium-low; you’ll want the liquid to be sending up just a few bubbles
at a time.