As a part of the Waste Nothing Challenge, I made a batch of chicken stock and wanted to show you how easy it really is.
How to Make Chicken Stock
I start my chicken stock with an entire chicken, some baby carrots that were beyond the snacking stage, the heart of a wilted bunch of celery and the parts of an onion that you would normally discard. Everything gets tossed is a huge stock pot. This is the same stock pot I use to brine my turkey.
TIP: I also keep a gallon bag in the freezer for the pieces of carrots, celery and onion that I have during meal prep through out the week. When the back is full, I can make a small batch of vegetable stock or use it in chicken or beef stock.
Cover all of that with water, plus about three inches. Please note that you can always make a smaller batch in a regular size stock pot with just thighs and wings.
To the pot, I add a palm-full of black pepper, about 1/8 cup salt, and two or three bay leaves. Can you tell that I measure precisely? (Note the sarcasm.)
Put the pot over medium-high heat until it boils.
Once the pot begins to boil, lower the heat to medium and cook for 1 1/2 to 2 hours. Remove the chicken and allow it to cool. It will not be pretty.
Remove the meat and skin from the bones. Discard the skin and any fat. Chop the meat and freeze it in meal-sized portions for quick casseroles. Toss the bones back into the pot with the vegetables and broth. If you have any bones leftover from a roasted chicken, toss those in too.
Rich, Golden Chicken Stock
Bring the pot back to a simmer over medium heat. Let the chicken broth bubble gently for about two hours… or as long as you want. The longer, the better.
When you are happy with the results, remove the pot from the heat and allow it to cool. Add a lid to the pot and place it in the refrigerator. If the pot is too big like mine is, you can pour the broth through a colander to catch the vegetables and bones and pour the broth into a bowl or two. Refrigerate the broth overnight.
In the morning, skim off the fat. If you want a truly low-fat broth, line a strainer with coffee filters and pour the broth through the filters. This helps catch any small bones too.
I just adore the rich deep color of the chicken stock that remains. It is so golden.
There will be some sediment in the bottom which I typically discard.
Typically, I store chicken stock in various amounts so it will be handy for recipes as I need them. Some goes into the deep freeze, some goes into the refrigerator freezer, and some goes into the refrigerator.
While a good chicken broth takes time, it is worth it. And, the cost… NOTHING. Totally free. Made from the things you would be cooking anyway or might discard. DEAL!
Have you ever made homemade chicken stock?
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