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Coastal Cupboards cooking instructor chef Stephen Harman says his favorite part of teaching is showing his students just how easy cooking can be. That’s why we reached out to him to explain how to make a simple chicken stock at home.
- You’ll need the bones of a whole chicken. Chef Harman suggests using those leftover from dinner the night before.
In a large stock pot, place chicken bones, two chopped carrots, two chopped ribs of celery, one quartered yellow onion, two bay leaves, one bunch of flat parsley, five cloves of garlic, and one tablespoon whole black peppercorns.
- Fill pot to the top with water.
- Bring to a rolling boil.
- Adjust to medium-low heat and simmer for two hours.
- Strain mixture through a fine mesh sieve to another container.
- Allow to cool.
- Cover and refrigerate.
- Skim off fat
- Poor into ice cube trays and freeze for serving-size samples of stock that can be used as needed.