As I mentioned earlier this week, there is a trend in the food blogger network of making your own stock. These trends happen. There was ricotta a couple of months ago, baguette before that, and I am sure a million others.
These trends are fun. You get so many different takes on a recipe. It is easy to form your own ideas and give it a shot! So onward to stock making I went! There are a couple of awesome things about making your own stock. Firstly, it is far more economical than buying stock. You use a whole chicken carcass that you hopefully made for another dinner. The other ingredients are staples in most pantries.
My recipe made about 14 cups of stock, which is about 8 cans of store-bought stock. PLUS, I know where the ingredients came from, PLUS, it tastes really, really good. After completing this project, I would say that I will NEVER go back to store-bought stock again. I would like to say that, however, convenience is a very nice thing. And I might not always have all day to skim and simmer, so I will never say never!
Chicken Stock Recipe
NOTE: This recipe is based on using the chicken carcass and drippings from my Simple Roasted Chicken Recipe.
Ingredients:
- 1 carcass of a 4-5 lb chicken
- Drippings from the Simple Roasted Chicken Recipe (optional)
- 1 large parsnip (peeled and quartered)
- 3 medium carrots (peeled and quartered)
- 2 stalks of celery (quartered, including any leaves)
- 1 large leek (sliced)
- 1 large onion (quartered)
- 2 large garlic cloves (peeled)
- 10 sprigs of thyme
- 1 bunch of parsley
- 25 peppercorns
- 2 Turkish bay leaves
- 1.5 tbsp salt
- Water
Directions
- Place all ingredients, except for water in a large stock pot.
- Cover with water so all ingredients are covered
- Bring the pot to a boil, reduce heat to a VERY slow simmer
- Allow to simmer for 6 -12 hours (alternatively, if you are using the right pot, yo`u can move it to a 275 degree onion to simmer)
- Allow to cool, place in fridge overnight
- Skim all of the solidified fat off the top of your broth
- Bring to a simmer again, either on the stove or in a 275 degree oven
- After 4 hours (or up to 8 more hours), set off heat for 2 hours
- Skim out all of the big pieces of chicken and veggie.
- Pour the broth through a fine strainer to get all of the bits out.
- Discard everything left in the strainer.
- Re-strain broth if needed
- Pour broth into your storage containers (I use quart and pint mason jars)
- Stock is good in the fridge for about 5 days, or freeze for up to 3 months!
Enjoy this broth on its own, add noodles, or use it in your favorite recipes. I always have a batch stored up and ready to go!
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