HOMEMADE CHICKEN STOCK

FRESH GOLDEN CHICKEN STOCK

One of the base ingredients to so many dishes, like soups, gravy, risotto, rice, is chicken stock. If you are reading this and typically either do the shopping or cooking, I can guarantee that you have picked up a can of stock . I agree it is a super simple and cheap outlet, but it is also extremely bland and leaves a flat note to your dish.

If you are planning on staying home most of the day to chill or catch up on house projects, you can easily multitask by making this. It is so easy, no hard steps, really no cooking on your part, it is a one pot dump everything in and walk away. I like to call the stock pot full of ingredients the hot tub. They simmer in water and flavor the stock to levels you won’t find in any can.

One of the best reasons to make this, aside from the taste, is the quantity. You can yield nearly 8 quarts, 4 cups per quart, freeze them, and have them at the ready for up to 6 months. I mean 5 hours of your time is so worth the amount you get.

I have found some economical aspects of this recipe and it starts with Chinese food and rotisserie chicken. If you order out Chinese or eat at the restaurant and bring home those quart sized container with soup or rice, keep them! You can use them to store the stock. If you cook a whole chicken, or buy the already cooked rotisserie chicken, do not throw away the bones or scraps. ANY and ALL leftovers of the chicken go right into a large freezer safe bag. I use these to make my stock!

RECIPE & INSTRUCTIONS:

COURSE: Food Prep PREP/COOK TIME: 5 Hours SERVINGS: 8 Quarts

INGREDIENTS FOR STOCK:

  • 5-6 lbs Of Chicken (can be a whole uncooked chicken, or chicken scraps you kept)

  • 3 Medium Yellow Onions (cut in half twice, with skin on)

  • 1 Large Garlic Bulb Or 2 Small Bulbs (cut lengthwise w/ skin to expose the inner gloves)

  • 4 Carrots (cut in thirds)

  • 4 Celery Stalks With Leaves (cut in thirds)

  • 2 Leeks (wash and cut in thirds)

  • 12 Springs Of Thyme

  • 15 Springs Of Dill

  • 20 Springs Of Parsley

  • 1 Bay Leaf

  • 2 Tbsp. Kosher Salt

  • 1 Tbsp. Whole Black Peppercorn

  • 16 or 20 Quart Stockpot

  • Cheesecloth

INSTRUCTIONS FOR THE STOCK:

  • In a 20 quart stock pot (16 is ok too), place all the chicken inside. Again any chicken is fine as long as it has bones, skin, and some meat. No need for expensive chicken, I love my scraps I freeze. Then throw in all the ingredients over the chicken and fill with tap water leaving a few inches at the top so it doesn’t boil over. Simmer for four hours.

  • Halfway through the simmer process, skim some of the fat that floats to the top. It will look like little clear bubbles. I discard into a cup.

  • Once finished, carefully pour the water and all ingredients through a strainer and into another large stock pot or bowl.

  • If any fat is floating at the top, you can skim it off a second time. Then with a cheesecloth covering the quart container, ladle the stock to almost fill. Leave an inch for expansion when it freezes. The cheesecloth will catch any particles the strainer didn’t.

  • Once all the containers of stock are cooled, the lingering fat will float to the top. You are welcome to skim this off before covering and freezing. They will freeze for up to 6 months.

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Adam Joseph