17 December, 2016
Chicken Stock For The Soul
So many recipes I make use chicken stock or broth somewhere in the mix of ingredients. People shy away from making it from scratch because they think it is too difficult, when it’s really just the opposite – very easy.
After we have eaten a whole chicken (usually from Costco – their rotisserie chickens have a reputation for being delicious and inexpensive), I’m ready to use the carcass to make stock. Having a few bags of this in the freezer always comes in handy.
- 1 chicken carcass or breast cavity and pieces
- 1-2 celery ribs with leaves, cut into chunks
- 1-2 medium carrots, cut into chunks
- 1-2 medium onions, quartered
- 2 bay leaves
- 1/2 teaspoon dried rosemary, crushed (or a stalk from the garden)
- 1/2 teaspoon dried thyme (or a few pickings from the garden)
- Healthy dash of salt
- 8 to 10 whole peppercorns
- 1 whole garlic clove, skin removed - Optional
- 2 quarts cold water
- Place all ingredients in a Dutch oven on the stove.
- Slowly bring to a boil.
- Skim any foam that might surface.
- Cover, reduce heat, and simmer for 2 hours.
- Take chicken carcass and bones out of broth to cool.
- Remove chicken meat from bones.
- Discard bones; save meat for another use. (example: chicken soup)
- Strain broth. Vegetables can be used for other recipes - example: vegetable or chicken soup)
- Discard spice stems and peppercorns.
- Refrigerate for 8 hours or overnight.
- Skim fat from surface.
- Vegetables are rough cut and since they are eliminated at the end of cooking, no need to be exact. If you think you will want to use them for another recipe like chicken soup or chicken pot pie, cut in even sizes.
- If using fresh spices, no need to pull off the stems and chop since they will be strained out.
- Stock can be used in any recipe calling for chicken stock or broth.
- Package and keep in the fridge for up to a week, or freeze for future use.