I've been experimenting with small batch bone broth lately and came up with this recipe for a fast and economical chicken stock. Perfect for making a rich, flavorful broth without too much excess.
Ingredients
4 bone-in chicken thighs
1 small onion, peeled and quartered
1 carrot, peeled and chopped
1 celery stalk, chopped
½ teaspoon minced garlic
½ teaspoon salt
10 whole peppercorns
Cold water (enough to cover ingredients)
Instructions
Combine ingredients – Add all ingredients to a 3-quart saucepan and cover with cold water.
Bring to a boil over medium-high heat.
Reduce heat to low and let simmer for 1 to 1.5 hours, partially covered.
Strain the stock – Remove chicken thighs and strain out the solids.
Save the chicken – Remove the meat from the bones and set it aside for soup or chicken salad.
Give the carrot to your dog (optional) and discard the remaining solids.
Chill overnight – Let the stock cool, then refrigerate.
Skim the fat – Remove any congealed fat from the top before using.
Use your homemade stock as a base for soups, stews, or cooking grains.
Enjoy!
