Monday, November 5, 2012

Easy (I promise!) Home Made Chicken Stock

While it does require some time and planning ahead, making chicken stock is super easy! If you can chop vegetables and boil water, you can make it. I promise!

Mmmm...chicken stock!
I love to make my own soup after having made a roast chicken earlier in the week. One roast chicken turns into food for the next two weeks (for one or two people, anyway)! Be sure to keep a container in the fridge where you collect all the bones and scarps from your chicken. I also pour the fat/drippings from the roasting pan into a glass jar and keep that in the fridge until I'm ready to make soup.

My week will usually look something like this:
Monday: Make a roast chicken with veggies and maybe some brown rice.
Tuesday: Eat leftover chicken and veggies.
Wednesday: Use shredded chicken to make chicken salad or taco filling.
Thursday: I'm usually a little tired of chicken and eat something else.
Friday: Ditto Thursday.
Saturday: Make stock!
Sunday/Mon/Tues: Use the stock in a soup, and either eat for the next week or freeze it.

Chicken Stock (one chicken makes about 6 cups of stock)
Ingredients:
- Leftover roasted chicken carcass, including all bones and scrap meat
- If it came with your bird, use the neck too
- Whatever you roasted inside the chicken (ie. lemon, onion, herbs, etc.)
- Drippings from the pan
- Your choice of vegetables: chopped carrot, celery, leek, onion, garlic cloves
- Fresh or dried herbs: rosemary, thyme, bay leaf, parsley

Directions:
- Set aside at least 4 hours to make the stock. Most of that time it's simmering unattended, so you can do other things around the house while it cooks.
- Heat a big, heavy stock pot over medium heat.
- If not already cooked, first cook the chicken neck and any other raw chicken parts you're using. When these are cooked, remove and set aside.
- Use some of the chicken fat (scraped off the top of the drippings) to cook the vegetables. Stir until fragrant and softened.
- Put everything (chicken bones, neck, other veggies and herbs, etc.) into the pan, and cover with water.

Everything is in the pot! Not quite enough water here though.
- Bring to a boil, then lower heat and simmer for 4+ hours, stirring every so often. Skim off the foam that forms on the top.
- After about four hours, taste the soup and see if it is to your desired taste. If it's not strong enough, keep simmering!
- When done, strain and keep the liquid (obviously, this is your stock!). I do this by pouring the soup into a colander that is in a big bowl. Push down on the contents of the colander to extract as much liquid as possible.
- If you are making soup, not stock, and want to keep some of the veggies in your soup, go ahead and pick them out! I frequently do this.
- After straining, chill the soup in the refrigerator overnight. In the morning, skim the fat off the top.
- Make soup, or pour the stock into containers, and use within 3-4 days. If you're freezing it be sure to leave 1" of room on the top to allow for expansion.

2 comments:

  1. i've never thought of making chicken broth before! it looks really easy! thanks for the post!
    itsaharleyyylife.com

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  2. Danielle it's truly so easy. I hope you enjoy!

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