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Chicken Stock with Drumsticks – A Nourishing Delight
Ingredients
- 500 grams chicken drumsticks (around 6 drumsticks)
- 1 medium onion (diced)
- 1 stem of celery (diced)
- 1 carrot (cut in 3 to 4 pieces)
- 1 tsp salt
- 1½ tbsp olive oil
- 1 bay leaf
- 8 cups warm water
Instructions
- To begin, cut the chicken drumsticks into 3 pieces, exposing the bone marrow to enhance the flavor of the stock. This step ensures a more robust and nutritious stock.
- In a pot, heat the olive oil over medium-high heat. Then, add the chicken and brown it on all sides to develop a rich flavor. Browning the chicken adds depth and complexity to the final stock.
- Once the chicken is browned, remove it from the pot and set it aside. This step helps retain the juices and flavors within the chicken, resulting in a more flavorful stock.
- In the same pot, add the diced onion, salt, and celery to the remaining juices. Sauté the ingredients until the onions become translucent, infusing the stock with aromatic flavors.
- Return the chicken to the pot, followed by the carrot, bay leaf, and water. Make sure the water covers the chicken by about an inch, enveloping it in a comforting bath of flavors.
- Cover the pot and let it boil for 5 minutes, allowing the ingredients to meld together. During this time, skim off any foam that rises to the top, ensuring a clean and pure stock. Skimming off the foam helps create a clearer and more visually appealing stock.
- Reduce the heat to low, and let the stock simmer for 40 minutes. This gentle simmering will coax out all the delicious essences and bring them together harmoniously. Simmering the stock for an extended period allows the flavors to intensify and creates a more concentrated and flavorful end product.
Storing the Stock
- Strain the stock into jars, removing any solids and capturing the liquid gold. As the stock settles, the fat will rise to the top, forming a protective layer. Straining the stock ensures a smooth and clean result.
- Seal the jars and refrigerate them, allowing the flavors to meld and intensify. The fat will solidify, creating an airtight seal that preserves the stock for up to 6 months. Proper storage ensures the longevity of the stock, allowing you to enjoy its flavors in various dishes over an extended period.
- For more information on homemade chicken stock and its benefits, visit:[https://www.westonaprice.org/find-local-chapter/#gsc.tab=0][https://www.myhumblekitchen.com/2014/11/keep-homemade-broth-preserved-6-months-canning-freezing-required/]
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.
Feta and lemon go so well together!