The first time I saw Ina Garten make chicken stock, I was happily surprised because it was exactly how my mom made it. Watching her on that day, I could feel the smell of chicken simmering on the stove for hours.
I think we can all agree that homemade chicken stock is superior to any brand you buy at the grocery store. Packed with fresh ingredients (like vegetables and herbs) and whole chicken, it provides a nice balance of flavor. Plus, you can make it work with whatever vegetables you have on hand.
How to Make Chicken Stock from Scratch?
Barefoot Contessa’s chicken stock recipe takes about four hours to make. I like to make it on days when I will be hanging about the house or getting my meal prep together for the week. Simply:
- Place all ingredients in a large pot. (I used a Dutch oven but if you do not have one, use the biggest one you have on hand).
- Add water and bring it to a boil.
- Turn it down to medium-low heat and simmer it uncovered for 4 hours. Remove the surface fat with a spoon as necessary.
- Strain the entire contents of the pot in batches through a fine-mesh strainer.
- Pack the liquid in airtight containers and refrigerate for a week or freeze up to 4 months.
Once your stock has been successfully strained, make sure to pour all of your stock into refrigerator safe containers. So that you’ll be able to place your vegetable stock in your fridge until you need to use it.
First of all, make sure to place all of the ingredients listed above in a large pot, that is not likely to overflow when your water starts to boil.
If you’re looking for a simple yet delicious stock recipe, it’s well worth continuing reading to discover a stock recipe which was written by Ina Garten who is also known as the Barefoot Contessa. Who is well known for demystifying cooking and making cooking easy for individual individuals to master.
Once your pot starts to boil, lower the temperature of your pot so that the water starts to simmer. Let your pot simmer for approximately 45 minutes. In order for your ingredients such as your herbs such as parsley and tarragon to infuse your water.
– 1 large onion – 2 pre-peeled carrots – 1 celery stalk – 1 large leek – 3 cloves of crushed garlic – 4 sprigs of parsley – 4 sprigs of thyme – 2 sprigs of tarragon – 1 bay leaf – 1 teaspoon of Himalayan rock salt – 1 teaspoon of black pepper – 3 quarts of water
Ina Garten’s 5-Star Lentil Vegetable Soup | Barefoot Contessa | Food Network
FAQ
What is the difference between vegetable broth and vegetable stock?
How to make vegetable broth more flavorful?
Is it cheaper to make your own vegetable broth?
How do you make homemade vegetable broth?
Peel your cloves and toss them in whole. Vegetables and scraps that work well for making broth include: Some veggies don’t work in broth as they’ll make it bitter. Excess florets, most leaves and stems, and onion skins should be avoided. The majority of veggies will mix in perfectly and have you enjoying homemade vegetable stock in no time.
What is chicken broth?
Chicken broth is made by boiling chicken bones or meat in which other ingredients such as herbs, spices and seasonings are added to enrich the taste. As the meat and bones of the chicken are boiled, nutrients from the bones and meat leak out into the water and this makes the broth itself nutritious.
What can I add to vegetable broth?
Roasting is the secret for rich and hearty vegetable broth. When seasoned well, we find this veggie broth just as satisfying as bone broth. Think of the recipe below as a guide and feel free to add any vegetable scraps in your fridge or freezer. Leeks, turnips or mushroom scraps are all excellent when added to the broth.
Should you make broth with fresh vegetables?
A big benefit of making your broth with fresh vegetables is that it’s foolproof. Some vegetables aren’t great in broth and can make it bitter. Making it with fresh vegetables ensures that you don’t accidentally sneak bad ones in that will make it taste less than ideal. Vegetable broth, at its essence, is vegetable water.