Wednesday, May 28, 2008
Making Chicken Stock
I love making homemade chicken stock, the stuff in the cans or boxes do not compare, and it is soo easy, why not do it! I am a bit compulsive and make stock nearly every time we have chicken. I have no less than 10 gallons in my freezer at any given time. I use it for a whole lot more than soup. I add to rice, veggies and mashed potatoes.
1 chicken carcass, everything, bones, skin etc.
3 carrots chopped into 2 inch chunks (no need to peel, just wash well)
4 stalks of celery washed and chopped into 2 inch lengths, include the leaves as well, they are full of flavor
1 yellow onion cut into 8ths
1 bay leaf
Any random veggies you might want to add, bell pepper, leeks, etc.
Lots of fresh cracked black pepper or whole peppercorns
2 tsp salt
3 garlic pods, whole you can even leave the skin on
Place your carcass into a large pot, cover with cold water (this part is important)
Add the rest of your ingredients
Bring to a nice low bubble (you don't want to boil it or it will be cloudy), you want it right at a simmer
I simmer it for as long as I can, from 8 to 10 hours, the longer the better
Drain into a large bowl, using a colander or strainer to strain everything but the broth out, refrigerate overnight
The next morning the fat will be congealed on the top, skim it off. You can now make soup or put into a Ziploc bag and freeze for later
**To make it really nice and clear strain thru a cheesecloth**
Tip: I keep plastic take out containers (mostly used for soup and deli purchases) and re-use them for freezing stock into a convenient amounts.
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