Part of being a Minimalist Nutritionist means that I hate wasting food! If I ever roast a chicken or buy a cooked chicken from the grocery store, I will throw the carcass in the freezer to make chicken stock at a later date. I also constantly have a bag of vegetable scraps in the freezer for carrot peels and the leaves/middle pieces of celery hearts (I can never seem to get through a whole celery heart before it goes rubbery and limp even with storing them in water). This recipe uses up both of these ‘food waste’ items along with the Minimalist Pantry items to create a tasty low sodium chicken stock. This recipe makes about 8 cups of stock which is great if I am making Mediterranean Lentil Soup right away – otherwise, I freeze it in 4 cup portions for use at a later date. If I don’t have any homemade stock on hand, I always have some no salt added bouillon to fall back on, or sometimes I buy cartons of no salt added stock when they are on sale. However, I find that soups made with this homemade stock are so much tastier than the alternatives!
Chicken Stock
Equipment
- Soup pot
- cutting board & knife
Ingredients
- 1 chicken carcass
- 2 celery stalks (leaves can be on) chunked
- 2 carrots* chunked
- 1 onion* quartered
- 2 bay leaves*
- 1 tsp dried rosemary*
- 1 tsp dried Italian herbs* or thyme
- 8 peppercorns
- 8 cups water
Instructions
Ingredients = Minimalist Pantry Items (*) +
- Chicken carcass and celery stalks
Prepare
- Quarter onion and roughly chop celery and carrots into chunks.
Cook
- Add vegetables and herbs to a stock pot. Saute for 5 mins and then add chicken carcass and water.
- Bring stock to a boil and then turn down heat to simmer stock for 3-4 hours.
Cool
- Strain broth and discard the solids. Place liquid in the fridge overnight to cool.
- Skim the white crust off the top of the stock using a spoon,
- Use the stock for making soup or freeze stock for later use.
1 Comment
Mediterranean Lentil Soup – The Minimalist Nutritionist · March 15, 2021 at 8:24 pm
[…] choosing vegan feta for the vegans out there!). If you make it with no salt added broth or with a homemade chicken stock it is also low in sodium (salt), especially when compared with canned soups which can definitely […]