The Burly Earl has always been known not just for hearty meals but also for the care and patience Asmund, its owner, infused into every dish. Central to many of the tavern’s beloved recipes is Asmund’s homemade chicken stock, an essential foundation that brings richness and depth to countless meals.
The Heart of the Kitchen
Asmund believed the best recipes start with simple, wholesome ingredients. His chicken stock was no different. Crafted with care, it required only a handful of components—each chosen for their freshness and flavor.
Whenever the kitchen roasted chickens, Asmund carefully saved the carcasses, knowing they would yield the richest stock. To these, he added a rough chop of aromatic vegetables: earthy carrots, crisp celery, pungent onions, and fragrant garlic.
Patience Makes Perfect
In a sturdy pot, he combined these ingredients and added a few peppercorns and a bay leaf, covering everything with cold, clear water. The magic began as the pot was set to a gentle simmer. As the stock slowly warmed, impurities rose to the surface, creating a foam known affectionately as “the raft.” With patience and dedication, Asmund skimmed this raft from the surface every few minutes, ensuring the stock would remain clear and pure.
The kitchen filled with the comforting aroma of simmering chicken and vegetables—a scent that promised warmth and nourishment.
The Reward of Time
After a few hours, when the stock had reduced, its flavors deeply concentrated, Asmund removed it from the heat. This golden liquid, crafted with patience and care, became the foundation of soups, sauces, and dishes like the beloved Slow Cooker Amnian Chicken.
To Asmund, this chicken stock was more than just an ingredient. It was a testament to his belief that patience, simplicity, and attention to detail could elevate even the humblest of dishes into something truly memorable.
And so, every bowl and plate that left The Burly Earl’s kitchen carried with it the soul of Asmund’s cooking—a promise of warmth, nourishment, and care in every bite.
Hearty Chicken Stock
Ingredients
- Place all ingredients in a large stockpot and cover with cold water.
- Bring to a gentle simmer over medium heat.
- Skim off foam and fat “the raft” every few minutes until the surface stays clear.
- Reduce heat to low and simmer uncovered for 2–3 hours.
- Strain through a fine mesh sieve discard solids.
- Cool and refrigerate or freeze for later use.
Instructions
- Place all ingredients in a large stockpot and cover with cold water.
- Bring to a gentle simmer over medium heat.
- Skim off foam and fat (“the raft”) every few minutes until the surface stays clear.
- Reduce heat to low and simmer uncovered for 2–3 hours.
- Strain through a fine mesh sieve, discard solids.
- Cool and refrigerate or freeze for later use.
Notes
- For richer flavor, roast the chicken bones and vegetables at 400°F for 20–30 minutes before simmering.
- Let the stock cool before storing. Keeps for up to 5 days in the fridge or 3 months in the freezer.
- Skimming the raft early keeps the stock clear and clean-tasting—Asmund never skipped it.