Over the last weekend I decided that buying low sodium chicken stock, of which is too salty, inconvenient and plain processed (another word for bad for you).
As I am usually only cooking for myself or 1 other person, I need an alternative method of storing and using homemade chicken stock! Yes chicken broth is indeed soup for the soul!
So I devoted a whole day to putting together my own basic chicken stock. In the end I wound up reducing the stock concentrating the liquid then freezing them down into cubes for individual daily use. They make the perfect addition to sauteed vegetables, pasta sauce, and just about anything!
As I am usually only cooking for myself or 1 other person, I need an alternative method of storing and using homemade chicken stock! Yes chicken broth is indeed soup for the soul!
So I devoted a whole day to putting together my own basic chicken stock. In the end I wound up reducing the stock concentrating the liquid then freezing them down into cubes for individual daily use. They make the perfect addition to sauteed vegetables, pasta sauce, and just about anything!
Recipe:
Miropoix
4 Carrots - cut in half
4 Celery stalks - cut in half
1/2 Onion
1 Parsnip
1 Radish
1/2 bunch Parsley
1/2 bunch Thyme
2 Roasting Chickens
6 Quarts of Water
Miropoix
4 Carrots - cut in half
4 Celery stalks - cut in half
1/2 Onion
1 Parsnip
1 Radish
1/2 bunch Parsley
1/2 bunch Thyme
2 Roasting Chickens
6 Quarts of Water
In large pot begin boiling water, once at temperature add miropoix, and chicken add salt if you like (we don't add any!) return pot to a boil, then reduce to med-low and simmer for 6 hours. Strain the miropoix and chicken(can shred the meat for chicken salad), strain the remaining liquid through cheese cloth. Return strained liquid to clean pot and reduce by half or more. Cool in ice bath, and refrigerate overnight. Next day skim fat from top, and then pour clear liquid into ice cube trays. Freeze and in a few hours you have your own homemade Chicken Ice Cube bouillons!
