I made my first batch of chicken stock! I don't know if it's really cheaper than just buying it in a box, but it was fun to make and quite tasty! Plus, you get an added bonus: the satisfaction of using the entire chicken instead of throwing out the bones!
It's easy, too! Just throw in the chicken, the veggies, the seasonings and the water and cook for a really long time, basically. Here's some more detailed instructions!

Chicken Stock
Adapted from Bride and Groom First and Forever Cookbook
Yields 6+ cups

3 pounds chicken bones (I used the bones from a 4 pound chicken)
10 cups water
1 large yellow onion, unpeeled, chopped coarsely
2 celery stalks, including leaves, chopped coarsely
2 medium carrots, chopped coarsely
2 cloves garlic, unpeeled, smashed
4 teaspoons poultry seasoning (dried thyme, parsley et cetera)
1 bay leaf
1 teaspoon peppercorns (I used white, but you could use black peppercorns, too)
kosher salt to taste

Combine all the ingredients in an 8 quart stockpot. You can add more water if needed to cover the ingredients.

Bring to a boil over high heat and then reduce heat and simmer for 30 minutes. Skim the foam as it begins to form. Let it simmer for another 3 hours.

Strain the stock through a colander into a large bowl. Then pour the stock into another large bowl through a fine mesh sieve. Let cool for a few minutes then refrigerate. Skim off the fat that will form on the top of the stock as it cools. The stock will keep for a week in the fridge, or you can freeze it and it will last for 3 months!

Next time, I'll share a recipe in which you can use your homemade chicken stock!
 


Comments

06/23/2012 10:17

Thanks for a great read.

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