Today one basic preparation is going to be the base for three different recipes. I’m making homemade organic chicken stock with a whole organic chicken and from that I will have the major ingredients to make homemade chicken soup, chicken salad with cranberries and walnuts, and homemade egg rolls.
This stock is amazing. If you buy chicken stock at the store and compare it to this beautiful creation you’ll never go back to store bought. They don’t add spices and vegetable to theirs which takes the homemade to a whole different level, and they usually water theirs down. You can freeze the stock for later use (I’ll get into that later) or prepare the soup to eat later in the
The chicken salad is great for lunch and it takes little time to prepare. Who wants fast food when you can enjoy real food that tastes wonderful?
The egg rolls freeze great and are perfect addition for a stir fry meal one night, or make small ones for appetizers. The holidays are coming up and your party guests will devour these egg rolls, I promise.
We’ll have the links for the chicken salad with cranberries and walnuts and the egg rolls as soon as we post the recipes.
Homemade Organic Chicken Stock
Adapted from Weight Watchers
In a large stockpot combine your chicken and water. Add remaining ingredients, cutting vegetables into chunks, and add your spices. Bring it to a low boil, then reduce heat to a simmer, cover and continue cooking. Keep an eye on the foam, skimming it off with a spoon.
Cook until tender; I usually will pull on the leg and if it detaches it is tender and done. It will take 1 1/2 to 2 hours.
When the chicken is done remove it with slotted spoons; usually for me two spoons on either side of the chicken finding the balance and lifting it onto a large platter. Get a very large bowl, place a large strainer in it and pour your stock in. My strainer has hooks that enable it to hook onto the edge of the bowl. If your doesn’t don’t worry pour everything in the strainer, lift strainer and let excess drain out. Discard solids. Refrigerate the stock so that the fat will surface and become solid. Scrape fat off the top and discard.
You can make your soup right then or freeze it for later. I sometimes will freezer small batches of this homemade organic chicken stock for the occasion when you need just a half a cup or a full cup.
If you choose to freeze it I will pour it into freezer bags, place the bag on a cookie sheet and freeze it flat. Then when frozen solid you can place it in the freezer “file cabinet style” and slide it in upright. This way it takes less space in your freezer.
- 1 whole chicken (about 4 pounds)
- 12 cups water
- 1 large onion
- 2 carrots
- 2 large celery stalks with leaves
- 1-2 leeks
- 1 tablespoon dried parsley or 6-8 sprigs fresh chopped parsley
- 2 teaspoons dried thyme or 2 sprigs fresh thyme
- 12 whole black peppercorns
- 1 and ½ teaspoons salt or to taste
- Add whole chicken to stockpot and cover with water
- Cut vegetables into chunks and add to pot
- Add herbs and salt to pot
- Bring to a low boil
- Reduce heat and cover pot with lid
- Cook until chicken is tender
- Remove chicken from pot
- Strain vegetables and herbs from stock
- Refrigerate stock until fat separates
- Remove fat and discard
- Freeze stock until needed, or use fresh