Chicken Stock
One of the reasons that I was looking forward to roasting a whole chicken was that I would get to use the bones to make chicken stock. So far I have really enjoyed making my own stock. It is not too hard, though it requires a bit of time, and the results are better than store bought. Making stock is a good way to clear out any extra vegetables and herbs that you have lying around in your fridge. This time I had the basic vegetables and some sage and thyme. The chicken stock cooked up easily enough and filled my place with an amazing chicken soup aroma. When I pulled the stock out of the fridge the entire stock had congealed in addition to the layer of fat on top. The stock melted back into a liquid quickly enough when heated and there was not a lot of grease/fat on the surface. In the end it tasted really good.
Ingredients:
1 chicken carcas
1 onion (sliced)
2 carrots (peeled cut into large chunks)
2 stalks celery (cut into large chunks)
2 cloves garlic (peeled and smashed)
1 handful fresh herbs
1 small bunch parsley
1 teaspoon salt
1 teaspoon black peppercorns
2 bay leaves
cold water
Directions:
1. Place everything in a large stock pot and cover with water.
2. Bring to a boil, reduce the heat and simmer for 4 hours, skimming any scum that floats to the top.
3. Strain the solids from the stock and let cool.
4. Chill in the fridge until the fat congals and remove in.
5. Store in fridge for up to 3 days or in the freezer for up to a month.
Tips:
-Freeze your chicken bones until you have enough to make some stock.
-Freeze any extra herbs that you did not use, for use in the next chicken stock.
Similar Recipes:
Beef Stock
Turkey Stock
Vegetable Broth
Shrimp Stock
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7 comments:
Now if you want to take your chicken stock to the next level, add one small peeled parsnip and a small thread of saffron.
Yup... save them bones for soup.
I just started making stock on a regular basis this winter. I have been saving my chicken bones just for that purpose.
I recall someone on the CL message board saying, that making homemade stock gives a kitchen it's soul. Kind of a cool thought.
I started making my own stock last year and don't miss buying it at the store. De-boning a raw chicken in the hard part.
Kevin--Great post! I know roasted chicken bones add great flavor to stock, but you can make a really good chicken broth without collecting bones by using raw chicken. Legs, thighs, drumsticks... whatever's on sale. Plus some carrots, onions, parsnips and whatever extras you can find in the fridge. The process is pretty much the same otherwise. Even though you cook a lot of flavor out of the chicken, you also have some chicken to tear up and add to soup made with the broth.
And something I learned from Katie over at Thyme for Cooking [I think that's where I read it, anyway] is the difference between stock and broth: Stock uses bones, broth uses meat.
Thanks for the stock vs broth tip! I will have to try making a broth.
i have always wanted to try making my own stock! kudos to you for finally doing it!
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