How to Make Chicken Stock - The Rustic Garden Bistro - Garden Inspired Recipes

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I'm not the only one around here who believes in following their dreams. Come along and meet Mrs. R.G. Bistro, of the Mr. and Mrs. R.G. Bistro team from Rustic Garden Bistro. Join us as Mrs. RGB walks us through her backyard garden, the very garden that inspires her daily recipes, and find out what travel experience was life-changing. At Rustic Garden Bistro you'll find recipes like Moules Mariniere with French Vermouth, and a homemade Garden Chicken Stock that will easily inspire you to get your garden growing!

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 Garden Chicken Stock
Created by Kim -  Rustic Garden Bistro

~ Makes ~

4 quarts

~ Ingredients ~

• 6 quarts water
• 8 – 10 lb. chicken necks and backs
• 2 medium yellow / brown onions
• 3 carrots (4 oz.)
• 3 stalks celery (6 oz.)
• Handful thyme (2 branches)
• Handful parsley stems (10 sprigs’ worth)
• Handful dill (10 sprigs’ worth)
• Handful garlic cloves (1 med. heads’ worth)
• 2 bay leaves
• 1 ½ tbsp. kosher salt
• 1 tsp. whole peppercorns

~ Preparation ~

Preparation Time: 4 hours 30 minutes + 10 minutes at later time for storing

1. In a large (8-qt.) stock pot, add chicken carcasses and enough water to cover (6 quarts). Turn the heat up to high. While that’s heating:
2. Quarter onions and throw them into the pot. Slice carrots in half (or thirds) and throw them into the pot. Do the same with the celery. Cut the leaves off the parsley, and save the leaves for another use. Throw the stems into the pot, along with the thyme and dill.
3. Without removing the skin, slice a heads’ worth of garlic in half crosswise, then throw into the pot. Add the bay leaves, salt and pepper.
4. Bring pot up to a boil, then reduce to simmer for additional 3½ hours.
5. Optional: After approximately 1 hour of simmering, remove chicken backs from pot and set aside in large prep bowl to cool, about 30 minutes. Extract chicken meat from bones, then return bones to pot and continue to simmer for another 2½ hours. I get approx. 12 – 14 oz. chicken meat from the bones. Refrigerate the meat or freeze for another purpose.
6. When the stock is cooked, check it again for final seasonings. Salt and pepper if needed. Strain it and put it into the refrigerator overnight. The next day, pull out the stock, skim off the fat, then either use or store. I like to freeze into 2/3 cup muffin molds and then freeze it, so I can use them a few at a time over several weeks. I also put about 1-2 cups’ worth into the fridge, because I’ll probably be using it within a few days.

Source: Rustic Garden Bistro

Comments

[Fuji Mama]

This was such a lovely interview! I always look forward to each new episode, as I'm finding I gain so much inspiration from listening to my fellow bloggers talk about what inspires them.

[Mac]

Rachael,
Glad you enjoyed a stroll through RGB's garden. Mr and Mrs RGB really are inspiring in so many ways. And their recipes are delish.

It is fun to find out what inspires other bloggers and their recipes.

[bunkycooks]

I am so excited that you interviewed Kim and Mr. RGBistro! I am waiting for them to open their bed and breakfast so that we can come and and share the love!

[Kim at Rustic Garden Bistro]

Oh Mac,

What fun that interview was! Thank you so much for the invitation to sit down with you. Next time, I'll have to talk a little slower... ;-)

Have a lovely week!

Kim

P.S. My sincerest apologies for being slow to respond this weekend... Head on back to the RGB tomorrow to discover what we were up to this weekend, and you'll understand why. ;-)