I prefer to have fresh Chicken and Vegetable Stock in my refrigerator at all times. I use them in a variety of dishes such as soups, stews and even for boiling my homemade noodles or rice in. The extra flavor it imparts to whatever you’re using it in is fabulous! You can always add what you like and not use what you don’t like in stocks to make the flavor your own. Although I sometimes make clear stocks, this one is thick and rich and loaded with vegetables and is a condensed stock that is meant to be diluted with water or wine or both before adding it to your recipe!
2 cups fresh carrots
Place all of this into a 10 to 13 quart dutch oven, cover with water and simmer it on the stove on a low heat until the chicken is cooked through. Remove and set aside the chicken to cool. Pour the liquid, veggies and herbs into your Vitamix, blender or food processor and puree until smooth. (I pour the hot mixture into my Vitamix in batches but you may want to let it cool before taking that step.) Once pureed, I put it all back into the pot to mix together. I reserve four cups aside for the soup for this meal and put the rest up in canning jars that are stored in my refrigerator or freezer. You can also can them for later use following proper canning instructions.
The beauty of this condensed Chicken Stock is that once you make it you’ve got it for many meals to come. Remember, you’re adding water to it to dilute it so it goes farther than a regular stock. High in flavor and fiber it’s a natural, healthy way to add vegetables into your diet.
Besides what you see left of the soup I made for dinner in these photos, I also put up 4 quarts of chicken stock for later use.