Homemade Chicken Stock
We are finally in the cool weather season my favorite for all those hearty soups and rich stews. The foundation of what makes these meals so great is rich, flavorful stock or broth. Making it homemade is surprisingly simple and easy to do.
Homemade chicken stock is one of the simplest ways to add tons of flavor to all your meals. I literally throw everything into the biggest pot I have and let it simmer away for hours, strain it and you’re done. A very simple recipe but a good one to have in your repertoire. Definitely a foundation of good flavorful cooking and it makes your house smell amazing.
What’s the difference between Stock and Broth?
Stock is a flavorful liquid made by simmering bones with aromatics such as carrots, celery, onions, and herbs. By simmering the bones you extract the collagen, connective tissue, and cartilage into gelatin.
Broth is made by simmering meat and vegetables but with little to no bones. Stock is rich in gelatin and has more body whereas broth needs more seasoning because it’s simmered for less than 2 hours.
So why make your own stock?
Uses up those leftover veggies that you have been keeping in your fridge.
A simple way to stock up your freezer for fall and winter
Add more flavor to meals
Throughout the week it’s easy to save onion ends, sad-looking celery, soft carrots, even leek green parts, or any part of the onion family to make stock. I also set aside a variety of herbs that maybe aren’t at their peak. Maybe I picked them from the garden and they sat on the counter too long. This is a way to be less wasteful and really get all you can out of your fridge, pantry, and garden.
Do I have to roast my own chicken?
Nope, those yummy rotisserie chickens that you get from the grocery store are perfect for this. All the hard work is already done for you. You get to reap the reward of an amazingly flavorful balanced stock.
You can use Chicken stock in:
Stews
Soups
Rice dishes (instead of water)
So let’s get into it.
Homemade Chicken Stock
Yield: 6 quarts
INSTRUCTIONS
Place chicken scraps, onions, carrots, celery, herbs, garlic, peppercorns and salt in an 8-quart stockpot or the largest you have.
Add 7 quarts of water or enough water to come to the top, leaving about 1 inch space (to ensure it doesn’t boil over). Bring to a boil then, lower the heat to low and simmer uncovered for 3-4 hours or until it is reduced by 1/3.
Skim off any foam or fat that comes to the top as it simmers. Set aside stock until cool enough to handle.
Using a strainer, strain the entire contents of the pot through a sieve or colander and discard the solids.
Pour stock into plastic quart containers or glass Tupperware and let cool down for about 1 hour before refrigerating. Keep for up to a week in the fridge or freeze for up to 8 months.
NOTES:
This recipe makes about 6 quarts
Holiday tip: Don’t discard any turkey bones and leftovers you worked so hard to make. Substitute the chicken for the turkey and make turkey stock!
INGREDIENTS
1 (1-pound) rotisserie chicken carcass or equal amounts thanksgiving turkey scraps (include neck, giblets, other bones and scraps)
1 onion, unpeeled and quartered (or an equal amount of any allium like leeks or green onion tops works too)
2 carrots, unpeeled and halved, cut into 2-inch pieces
2 stalks celery with leaves, cut into large chunks
10 sprigs of any fresh herbs (thyme, dill, oregano, rosemary, sage, parsley)
2 cloves garlic, unpeeled and smashed
1 1/2 tablespoons kosher salt
1 teaspoon whole black peppercorns (optional)
