DIY Fail-safe Chicken Stock

This week I have been trying to strike a balance between cardio, strength training and relaxation. For me getting to work on turning goals into reality is very much a ‘hurry up and wait’ scenario. Accordingly, my month of movement is also very much about rest and relaxation. Bringing in mindfulness and meditation as much as I can into my yoga sessions, means leaving with a light heart and a smile on my face. Honestly, my busy mind does get in the way with each practice. This doesn’t mean I have skipped and sang my way to each class, taking on something new is at roller-coaster love and hate relationship. But, mindfulness, movement and meditation, are all practices, there is no place for perfection. Cooking a stock, much like yoga is a process to be practiced with patience.

stockpot

Soup season is officially on, which means we should all be armed with a solid stock or broth depending on your preference. The temperature has started to drop below freezing during the day here now and I am thrilled to start arming pots and porcelain bowls with the mother of all chicken stocks. Making stock is a fairly meditative process – it requires little more than some patience and occasional tending to for a skim of fatty froth here and there. In my opinion there just seems to be more room for heating up the stove on a weeknight or a lazy Sunday afternoon these days. Today is all about making it work at the butcher on a budget. But fear not my veggie friends, I will reveal my method for vegetable heaven stock in the coming weeks.

soup-2

doctored up chicken soup

Fail-safe Chicken Stock

1 pound ish of skin-on, bone-in chicken breasts, or chicken wings from an ethical, sustainable farm
1 medium sized onion, cut into slices
1 medium sized carrot, cut into slices
2 celery stalks, leaves on cut into thick slices
half of a red pepper cut into slices
2 inches of ginger cut into slices, skin on
1 small head of garlic, lightly crushed and skin removed
1 handful of fresh parsley
2 stalks of fresh rosemary
3 small handful of salt
pepper to taste

Add all items along with cold filtered water until covered into a pot with a lid. Bring to a boil and turn onto low for 3-4 hours, skimming “froth” and fat off of top. Strain liquid into a mason jar and shred meat off of chicken wings and reserve in a separate container.

Freeze stock if unable to use within a few days just make sure you leave at least an inch of room for expansion in the freezer.

Makes around 2 Litres

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s