Chicken Stock
Created by Feather Ridge FarmCourse: Appetizers & Soups
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 whole Feather Ridge Farm Chicken (4-5 pounds)
- 2 carrots, cut in large chunks
- 2 large white onions, quartered
- 1/4 bunch fresh thyme
- Small handful of fresh rosemary
- 1 teaspoon whole black peppercorns
- Salt to taste
Instructions
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, rosemary and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer partially covered, until the chicken is done. Add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove chicken to a cutting board. When it's cool enough to handle, discard the skin and bones; hand-shred the meat to add soup.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Cover and refridgerate for up to one week, or freeze.
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