Homemade Light Chicken Stock (No Salt)

Easy homemade light chicken stock without salt!

Makes: 3 liters

Equipment: 

• 7 liter stock pot
• airtight containers

Ingredients

• 1.549 kilograms chicken drumstick, 8 pieces
• 2 to 3 medium carrot, peeled and chunked
• 1 to 2 small stalk celery, roughly chopped
• 1 to 2 medium onion, quartered 
• 7 to 8 pieces fresh parsely stalk with leaves, roughly chopped
• 2 to 3 pieces fresh bay leaf
• 3 to 4 cloves garlic, chopped
• ½ tablespoon whole peppercorns
• 20 cups water
• ice for cooling 

Method

1. Place chicken, carrot, celery, onion, parsley, fresh bay leaf, garlic and peppercorns in a large stockpot. 
2. Pour water. Bring to a boil, then reduce heat. 
3. Remove the impurities and fat in the surface. Simmer for 2 hours.
4. Strain the stock, extracting the solids to release as much liquid as possible.
5. If not using immediately, cool the stock quickly by using ice water bath.
6. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
7. Remove the fat from the surface of the chilled stock. Then store in an airtight containers and place in refrigerator.

Note: I used chilled homemade stock for cooking up to 1 to 2 days only, for best results based on my personal liking.

Fresh parsely from the kitchen garden

Fresh parsely from the kitchen garden

Rosemary in full bloom

Isaiah 22:11 

You built a reservoir between the two walls for the water of the Old Pool,
but you did not look to the One who made it,
or have regard for the One who planned it long ago.







Mrs. Shirley Simmons