Chicken Stock 101
Have you ever noticed how many recipes call for Chicken Stock? I spent years making last-minute runs to the grocery store to pick up a can or two of Swanson's goodness until I figured out how incredibly easy it is to make and store at home. There is NO measuring, ZERO precision to the process, and very little supervision. The big bonus is you can freeze the stock for use anytime you need it.
Here's what you need:
- Chicken bones from all or parts of a chicken
- Onions - green and/or yellow
- Carrots
- Garlic
- Excess, leafy herbs or celery tops
- Water!
NOTE - only the chicken and water are mandatory for this process. Typically I look through my veggie drawer and see what's about to turn and toss that into the pot. But, I digress...
First, take your chicken carcass and put it into a 1.5-2 quart pot. Don't bother removing the skin or taking off any excess chicken. Then toss in the rest of the ingredients, peels and everything! If you're throwing in garlic, give it a quick smash so that it has a better opportunity to make an impact on the stock.Next, add water so the chicken is mostly covered and the veggies can float around.Bring the water to a rapid boil. After the water boils, you'll notice everything floats more easily and starts to blend together.
The next step is my favorite. Cover the pot, turn off the heat, and let the water sit until it turns a golden brown. This usually takes several hours. I've been known to just have the pot sitting for half the day. At some point when you notice the color looks like this...
Strain out the stock from the bones and vegetables.At this point you can either use the stock as is OR, if you have time, you can get rid of the fat. To rid the broth of fat, place the strained liquid in the fridge to chill.
After chilling for a few hours (I usually leave overnight), the fat will rise to the top and solidify. At that point, just spoon off the top.If you need chicken stock soon, simply store in the fridge. Otherwise pour into ice cube trays.When you melt, five cubes equals about one cup. Presto! You're ready for anything (at least anything involving stock!)Perfect for is my favorite pot pie recipe (here)!