Making your own chicken stock can seem like a daunting task. But you don't have to be a Food Network chef to follow these simple steps for a delicious stock that is made from a repurposed, store-cooked roaster. Try it this weekend!
Ingredients:
Chicken:
I love picking up a precooked roaster from the grocery store for a quick weeknight dinner. After using the breast and thigh meat, the rest of the chicken can be used to make stock, instead of being thrown away. The bones and skin have lots of flavor and are perfect for stock. Some people even pound the bones before adding them to the pot, but this isn't necessary. You should remove some of the skin of the roaster if it is coated with too many spices.
Veggies:
I keep a tupperware container in the freezer for halves of onions, the green tops of leeks, celery and carrot tops, etc. I throw any leftover parts of veggies that have flavor and are washed into the freezer container to be ready for the next time I make stock. All the veggies should be cut into similar sized sections so that flavor is evenly distributed. Keeping leftover veggies in the stock container is another way of reusing ingredients that might otherwise have been thrown out.
Seasonings:
The most common seasonings are salt, pepper, parsley, thyme, tarragon and garlic. I try to use fresh herbs whenever I have them on hand, but dried herbs are fine in a pinch (which is all you should use since they are more concentrated than the fresh version). I also use oregano and bay leaf. I always put 3 to 4 large bay leaves into any soup or stock I am simmering for a long time. Use salt and pepper to taste, keeping in mind any of your family members' dietary restrictions. If you want to use garlic, throw a clove or two directly into the pot.
Cooking the Stock:
Add all the ingredients into a large stockpot. Fill with water so that all the ingredients are covered. Bring to a boil and cook for 20 minutes, then lower to a simmer and cook uncovered for 3 to 4 hours. This doesn't have to be exact. Just a warning: Your house is going to smell amazing and you are going to feel like the Barefoot Contessa.
Finishing the Stock:
What you'll need:
A large bowl, a fine mesh strainer (you can also use a cheesecloth if you want your stock strained even more), a large liquid measuring cup, and containers to store your stock (I use one-quart containers from my local Chinese takeout place), larger containers are great if you use stock for soups or risotto, but you can use any size containers you wish.
First, with a pair of tongs, take out all of the large pieces of chicken, veggies and bay leaves from the stockpot and put into the mesh strainer on top of the bowl. Let these pieces drain all of their liquid and then discard. Pour all of this stock back in with the remaining liquid in the stockpot. Ladle the stock into the strainer and bowl in thirds, stopping to transfer the stock into a measuring cup before pouring into your storage containers.
Storing the Stock:
The finished stock should be slightly darker than the color of honey (the kind in the bear container). If you are going to use your stock in the next couple of days then you can store it in the fridge. Leave the fat on top until you are ready to use it. This protects the stock from bacteria. To remove the fat, use a spoon to ladle off the top layer. If it going to be longer than a couple of days before you are going to use the stock, store it in the freezer. Again, leave the layer of fat on the top while it is in the freezer. When you are ready to use, remove from the freezer and run the bottom of the container under hot water to release the solid stock from the container. With a chef's knife, cut off the white layer of fat from the rest of the stock. Now the stock is ready to be defrosted in a saucepan or directly into a soup base.
Making your own chicken stock is perfect for everyone who wants to:
1. Save money
2. Use ingredients that would otherwise be discarded them
3. Control the amount of salt and preservatives they are feeding their family
Have fun experimenting with this great recipe that encompasses all that Functionista believes in!
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