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How to make your own chicken stock
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Photo by: Courtney Monigold
Stock up…on stock!
These days, it’s actually rather easy to get stock in a box at your local grocery store. But, why do that when you can make your own? I know, most of you are probably reading this and I can actually hear you scoffing at me.
Let’s be serious folks. The stuff you buy at the store is never as good as what you can do at home. PLUS, have you SEEN the prices on stock in a box?? In a time of cash crunch with this economy, many of us have to be smart about what we buy. Don’t let that make you think you have to sacrifice flavor in your food!
The best part is, stock is a very easy thing to do, and most of you probably have the scraps to make the stock right in your refrigerator. In fact, I really just use this as ‘garbage’ day for my fridge.
This is one of those “fix and forget” things, so throw it all in the pot and you can go about your business. Yes…it’s THAT easy. Freeze any stock that you can’t use within 3 days and use to later for soups, stews, and risotto!
Chicken Stock
Recipe:
Whole chicken (meat removed i.e. just use a leftover chicken)
*(I used either a leftover cooked rotisserie bird or roasted chicken carcass if there is meat still on it, and its going to go to waste anyway…by all means leave it on!)
2 carrots, chopped
2 stalks of celery, chopped (if you have any with leaves, use those)
10 peppercorns
1/2 – 1 Onion
2 bay leaves
A couple sprigs of fresh parsley
1-2 cloves Garlic (optional)
8-10 cups of water, just to cover the chicken
1 teaspoon salt
**Optional: Feel free to use this time to clean out your veggie drawer, I add Parsnips that are on their way out, I use the leaves left on leeks, scallions, rosemary…whatever you have, and it only enhances the flavors!
Directions:
Put it all in a stock pot, cover, and simmer on low for 2-3 hours. Drain liquids through a strainer. You can cool the stock by putting bowl on top of an ice bath. Put in the fridge to cool further. Then put in individual sized containers (I do 2-3 cup increments for easy cooking. I keep the sodium content pretty low on this and you can adjust the seasonings to your liking depending on what you use this for.
Tip: You can use turkey bones in the same fashion to get turkey stock.
For more info: Looking for a place to pick up a prepared rotisserie chicken? Check out a recent post about a local Market!
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