Chicken stock is the basis of many dishes, particularly soups, stews, sauces. It is really easy to make and very healthy because of all the collagen and vitamin-rich bone marrow and the great source of iron. I use a whole chicken to make it, the connective tissue contains collagen which is converted into gelatin that thickens the liquid.
There are several ways to make chicken stock, this is my version in a 5-liter pot on the stove, I cook it for 2,5 hours. If you have slow cooker that’s a good solution too, the cooking time will be 6 hours in a slow cooker.
I like to use large, fleshly winter carrot which has a bright orange color, and has a stronger, sweeter taste than others. I can’t imagine chicken stock without parsley root which is a commonly used ingredient in Hungary and fairly unusual in the United States. Some years ago, I read an article about it and it was referred to as the forgotten vegetable. Do not forget it, use it, because it gives a really nice taste to your stock!
- 1 whole raw bio chicken skinned, chopped in pieces, thighs, breasts, wings etc
- 6 winter carrots peeled and cut in half and then into four parts lengthwise
- 4 parsely root cut like carrot
- 2 onion
- ½ big celery root peeled and cut in half
- 3 celery stalk cut in three parts
- 5 cloves garlic
- 1 lemongrass stalk cut in half
- 1 tbsp salt
- 1 tsp whole black pepper
- 1 stem fresh thyme
- 1 stem fresh rosemary
- 1 bay leaf
- 1 tbsp olive oil
- Coat the bottom of a 5-liter stock pot with olive oil. Heat on medium high and sauté the cut chicken until a bit brown.
- Then add all the ingredients and cover with water.
- Bring to a boil on high heat and reduce to a low simmer.
- Skim off the scum with a big spoon which usually rises to the surface of the pot in the first half our of the cooking.
- Let simmer half covered at a low simmer for 2,5 hours.
- Place a large sieve over another large pot and pour the stock through the sieve.
- Pour into jars or serve a part of it immediately with the cooked chicken, veggies with gluten free dumpling.