Post by garywalker on Jan 28, 2011 18:57:27 GMT -5
chicken stock (or broth) is one of the most common ingredients used in our kitchens. If you use it as much as I do, then learning to make your own is a good money saver (especially if you are buying the organic, preservative free stock-in-a-box kind). Making your own chicken stock is not only money saving, but it also tastes better than the store bought kind, has more flavor, is lower in fat, has no additives or preservatives and you can make it organic {if you like}!
It’s really quite simple to do and uses a leftover chicken carcass. Sounds gross, but that’s the left over boney skeleton remains after you eat all the meat off of a whole chicken. Most people just toss the bones, but I save mine for stock. Here’s what you do:
Gather your ingredients:
Ingredients:
1 chicken carcass
2 whole carrots
3 stalks celery
1 whole onion
1 bunch parsley stems
2 1/2 quarts water {10 cups}
3 bay leaves
pinch of sea salt {I use Himalayan Sea Salt}
1 tablespoon whole pepper corns
Directions:
Prepare chicken carcass for boiling by removing all meat, fat and skin from bones. The more skin and fat you remove the healthier the stock will be. Place prepared bones into large pot.
Chop carrots, celery and onion into large chunks and place into pot along with the parsley stems, bay leaves, salt and pepper corns.
Pour 2 1/2 quarts {10 cups} of water over the ingredients to cover completely. You may need to add more to ensure all the ingredients are immersed in water.
Cover pot with tight fitting lid and bring to a boil. Once water boils, reduce heat to simmer and cook 1-2 hours {or longer if you like} keeping the lid on. The longer you boil it, the better the flavor.
Place cheesecloth into a fine mesh strainer over a large pot or bowl. When your stock is done, pour it through the prepared strainer.
Voila! Chicken stock!
Miscellaneous Recipe Notes
-I add very little salt to my broth because I know that I’ll be using the same batch of broth for many different recipes that will be seasoned differently. Add salt to your discretion.
-If you like different herbs and spices, don’t be afraid to experiment! This is a very basic recipe. Feel free to add a little rosemary, thyme, garlic, etc. to this to find a flavor profile you and your family will like!
-To get an even richer broth, roast your bones in the oven for 30 minutes or so at 350 degrees. This ‘darkens the bones’ allowing you to get a stronger, fuller flavored broth. {A trick I learned from a chef!}