Monday, September 26, 2011
So, I found myself with some chicken carcasses that needed to get used up. And I love making soup with homemade chicken stock. It's got a richness that boxed stocks and broths just can't match. And it gives another use to a chicken carcass.
I always save the carcass after roasting a chicken. If I'm not going to use it right away, I put it in a plastic bag and freeze it until I'm ready.
I also save and freeze the chicken necks. They're perfect for stock, too.
You JUST want it to simmer. Lightly simmer. If you let it boil, your stock will be cloudy. It will also evaporate faster, leaving you with less stock in the end.
I let the stock simmer all day. I usually start it in the morning, and then use the stock to make soup for dinner.
With minimal effort, you'll find yourself with a rich, clear stock perfect for soup, rice, risotto, or anything else you might want it for. I pour the stock into plastic containers and freeze them for later use. Try it in place of boxed or canned broth--you'll be able to tell the difference immediately. Give it a try--it's easy to make and easy to keep on hand.
Recipe: Chicken Stock
*One chicken makes about a quart to a quart and a half of stock. I usually use at least a whole chicken plus chicken backs/parts or two chickens, and separate them proportionately between my 6 qt. stock pot and 8 qt. stock pot. I have also made chicken/turkey stock and chicken/duck stock with great success.
1 chicken carcass
2-3 large carrots, roughly chopped
1 onion, roughly c hopped
2-3 stalks celery, roughly chopped
1 large bay leaf (or two small)
palmful of whole peppercorns
1 chicken bouillon cube
Combine all ingredients in a large pot. Add enough water to cover completely. Simmer gently for at least 3-4 hours, or more if desired. Strain and use as desired.