Chicken Stock
"Chicken Stock is the basis of just about everything." Tom advises. "You're living off the land, on the farm. What you have is what you are and it is what you eat. Chicken stock is an example of using everything. You boil the chicken, and so you have chicken stock for making soups and gravies."
Ingredients
- 3 lbs whole chicken
- 4 tbsp butter
- 1 tbsp kosher salt
- 1 celery stalk chopped
- 6 cups water
Method
- Cut up the chicken into two legs, two breasts, backbone, and wings. Sauté the chicken in the butter and salt to taste over medium heat until golden brown, 10 minutes per side. Add the celery. Turn the heat to low and simmer for 2 minutes.
- Add the water. Cook over low heat for 30 t0 40 minutes. Pull out the chicken and celery and strain the broth. Pick the chicken from the bones for soup meat.
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