Chicken Stock

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IMG_20150107_103022_hdr_edit_editMaking your own chicken stock is easy, healthy, and budget-friendly! It’s a great way to use vegetable scraps like carrot tops, celery bottoms and onions that are a little too dried out. In the place of a whole chicken, as called for in a lot of stock recipes, I simply use either the carcass of a roasted chicken left over after a family dinner, or the bones, backs and necks from de-boning. I never, ever pay for boneless chicken but instead de-bone it myself and store the bits in the freezer until I have enough to make a stock.

For my stock I don’t add a great deal of salt, either. I like having the flexibility and control, so that later on when I’m using it in a recipe I know I’m starting with a blank canvass so to speak, salt-wise anyway. I also roast the chicken first. I find it produces a richer and more flavorful stock, less of a broth. You can also see in the picture I don’t filter my stock too thoroughly. I find the little bits that fit through the metal strainer give it more flavor.

Chicken Stock
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Essential Pantry Item
Kitchen Type: Kitchen
Serves: 8
Ingredients
  • 4 lbs chicken carcasses, including necks and backs
  • 1 large onion, roughly chopped
  • 2 carrots,
  • 1ribs celery, cut in ½
  • 1 leek, white part only, cut in ½ lengthwise
  • 1 parsnip, roughly chopped
  • 2 tbsp Herbs de Provence
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 2 cloves garlic
  • cold water
Directions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine Herbs de Provence, salt and pepper. Massage mixture into chicken carcasses and pieces. Spread chicken out onto a baking sheet and bake for 1 hour.
  3. Place chicken, vegetables, and herbs and spices in large crock pot set to high and cover with cold water. Simmer uncovered for 6 to 8 hours. Turn heat setting to low and continue to simmer for 2 days. Top up the water every 8 hours.
  4. Strain stock through a metal strainer into another large Dutch oven, or canning jars if you are familiar with pressure canning. You can discard all the chicken bones and mushy vegetables. Allow stock to cool to room temperature. Place in refrigerator overnight. Remove solidified fat from surface of stock and top with filtered water (if canning stock). Without canning the stock will keep in the fridge for 3-4 days and 3 months in the freezer.

 

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