Wednesday, November 27, 2013

Chicken Stock

Many of my recipes call for chicken stock. I usually indicate a low sodium stock. And, truth be told, I often use chicken stock out of the box. If I had my druthers, I'd always use homemade stock. It's easy to make, though it takes time on the stove. If you roast a whole chicken, make this stock. You'll get about 3 quarts of flavorful stock from each whole chicken, and will find that it imparts a subtle, yet intense flavor to your dishes.


1 carcass from a whole roast chicken
2 carrots, peeled, then cut into 2 inch lengths
2 stalks celery, leaves removed, cut into 2 inch lengths
1 small onion, quartered
up to 4 quarts water

Directions:  Remove the breast, legs, and thighs from the roast chicken. Leave the wings and back on the chicken, and any remaining bits of meat. Place the carcass in a large soup pot, and cover with water. It should take several quarts. Add the vegetables to the pot. Bring everything to a boil, then partially cover, and reduce the heat to a simmer. Cook until the chicken falls from the bones, about 3 or 4 hours. Strain the stock through a colander. Cool in the refrigerator, then transfer to bowls and freeze. You can also freeze cubes in an ice cube tray, so you have small amounts of stock to use as needed.

No comments: