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April 8, 2009

Chicken 101: Chicken Stock

In today’s world, just about everything can be bought in a store, including chicken stock.

Chicken stock is sold in cans or cardboard packages, which is very convenient. But, store bought stock has a LOT of sodium and we all know that’s not good for us. By cooking your own you can control the amount of salt that goes in and you get to add a special ingredient that you will never find in a can, which is love, of course (corny, but true.)

All that you’ll need is:

1 chicken breast

1 medium white onion, whole and peeled

1 carrot (peeling is not necessary)

1 stalk of celery

A handful of herbs of your choosing tied with thread (so it’s easier to fish out later)

1 tsp. salt

Place the chicken in a medium stock pot and fill the pot 2/3 of the way with cold water. Put on high heat and wait until it boils. Once the water is boiling you will see foam forming at the top and this is normal. Spill the boiling water out and replace with new cold water (this step ensures the stock will be clear and not murky – for lack of a better word.)

Place the pot back on high heat and add the rest of the ingredients. Cover the pot tightly with a lid and wait for a boil. Once the water has boiled, crack the lid to let the steam out and turn the heat down to low. Simmer the stock for one hour and then turn the heat off.

The chicken can be used for a chicken salad or for a soup or whatever else you come up with but discard the vegetables.

The stock can be stored in the refrigerator for up to five days in an air-tight container. It can be used for a bijillion different dishes, including soups, stews, gravies and rice. Enjoy!

It should look something like this at the end: