Tuesday, January 1, 2008

How to Make Homemade Chicken Stock

Chicken Stock made from a whole chicken, chicken backs, wing tips & leftover roasted chicken carcasses, all saved up in the freezer.

How to Make Homemade Chicken Stock

Making a homemade chicken stock and is a breeze, whether it's from a whole cut up chicken, chicken backs, pieces and parts, or just a leftover carcass. No bones go into the garbage around here - they are either turned into a stock or bagged and put into the freezer to make a stock later.

Here's how to make it.

Recipe: How to Make Homemade Chicken Stock

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 4 quarts

  • 1 (3 to 4 pound) whole raw chicken
  • 2 to 3 pounds of chicken backs, leftover chicken carcasses, or other parts that you've saved
  • Water to cover, plus two inches
  • 2 whole celery ribs with leaves, rinsed and cut into large chunks
  • 2 large carrots, unpeeled, rinsed and cut into large chunks
  • 1 large onion, unpeeled and quartered
  • 4 sprigs of fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon of whole peppercorns

Split up the whole chicken into quarters and break up any other parts. If using a carcass, clean the chicken of most of the meat and set aside the meat to use or freeze for later. Place the cut up chicken or bones into a tall 10 quart or larger stockpot, add enough fresh cool water to cover the chicken plus about two inches, about 4 quarts. Cover pot and bring to a boil, reduce heat, remove the lid and low simmer (do not boil!!) uncovered, skimming off any foam that accumulates. When foam subsides, add the celery, carrot, onion, parsley, bay leaves, and peppercorns. Cook, uncovered, at a steady but low simmer for about 2 hours, or longer.

Strain stock into another container. Discard the vegetables. Set the stock aside to cool, then refrigerate or freeze.

Cook's Notes: This recipe also applies to a turkey carcass. Make this in a half batch by using a Dutch oven and only the 3 pounds of chicken carcasses, bones, and other extra parts that you have reserved in the freezer - wings, thighs, backs, whatever you have on hand. Never throw these parts away - they make a wonderful stock. Reduce vegetables and seasonings by half and add enough water to cover plus two inches. You can also use a mixture of water and commercial chicken broth for richer flavor. This should yield about 2 quarts.

Tips: Take care when you strain the final product be sure to strain into another container. Don't pour it down the sink after all that work - yes, I've actually done that before. If you are making this ahead and have time, let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily skim off most or part of it to reduce fat in the stock. I like to freeze stock in quart sized zipper freezer bags because they lay flat.

Slow Cooker: Add carcass/bones and water to slow cooker. Cover and cook on low for 6 hours. Add remaining ingredients, cover and continue cooking on low for 2 hours.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 1, 2008

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  1. I also save the ends of carrots, bottoms of celery, the ends of onions- old herbs that are going a big droopy- in a bag in the freezer, which I later use for stocks. When the bag is full, I take them out, put them in a pot, cover with water, plus a little then boil for a veggie stock, then I freeze it. Or, if I have leftover chicken parts, I'll throw those in with the chicken parts and make chicken stock. Its just my husband and I, so when I make roast chicken, I generally pick the leftover meat off the bones, boil the bones and my frozen veggie pieces together for chicken stock, then freeze the meat with the stock for a quick and easy chicken noodle soup base. Just thaw, add some chopped carrots, onion, celery, garlic and pasta. Yum!


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