The countdown to Thanksgiving is here. With so much to do on the holiday; why not do some of the cooking now? At Roots to Plate, fresh chicken stock is always a staple and at Thanksgiving you will need quarts of it! So let’s get cooking..
Start by gathering your vegetables. A rough chop is all that is needed. Place them in a large pot. The bigger the pot, the bigger your lot of stock.
Next add your chicken bones. Hopefully, you have saved some bones from previous roasting and frozen them for this special day. Then, cover with water just high enough to cover all of the ingredients. Put the lid on the pot and simmer on low for at least an hour.
After an hour, strain the broth into a bowl and allow to cool. Once the fat layer has formed on the top of the broth: it is ready to be skimmed.
Slowly remove the fat layer from the stock and discard. At this point, the stock can be refrigerated for up to 4 days. You can also freeze the stock in portions and use at a later date.