Recipe by Lisha Newhall
Ingredients:
1 Windy N Ranch chicken, stewing hen, chicken carcass (including skin) from leftover cooked chicken, or backbone, neck and remaining carcass from a parted chicken
2-3 stalks celery, ribs and fronds, roughly chopped
2 large carrots, roughly chopped
1 yellow onion, quartered
2 sticks lemon grass, top portion removed and large end crushed (Optional, but a wonderful addition.)
2-3 garlic cloves, sliced in half lengthwise
10-15 sprigs fresh parsley
10-15 sprigs fresh cilantro
2 bay leaves
Directions:
Place stewing hen or chicken carcass in a large stock pot and cover with water. Bring to a boil, then reduce heat to a slow simmer, cover and cook for 8-24 hours. The longer the cook time, the deeper the flavor will be, and the more collagen will release from the bones. About 2 hours before you’re ready to remove stock from the stove, stir in the vegetables, garlic and herbs and return to a slow simmer. Scoop out large bones, and strain stock through a mesh sieve lined with cheese cloth. Season with salt and pepper, to taste.
*For more recipe ideas and tips on storing stock, check out our “How to Stretch Your Chicken” blog.