Chicken Stock
Homemade chicken stock
OK, so this is one of those "use whatever you have" types of recipes. I always make stock whenever we buy a roasted chicken from Costco. It usually makes about 5-6 cups of stock, which is usually enough for 2-3 meals. The longer you boil the chicken, the more flavour and texture that you get.
Ingredients
- 1 chicken carcass (from store bought roasted chicken)
- fresh or dried herbs (parsley, oregano etc. - but not rosemary or sage)
- 4 baby carrots roughly chopped (and anything else you like)
- 1 leek, roughly chopped
- ~1/4 of onion, or onion scraps (skin, roots, ends)
- 4 black peppercorns
- 1 bayleaf
- water (about 8 cups)
Instructions
- break up the carcass into pieces, if needed and add to a large pot
- (optional) heat the pot and fry the carcass for a few minutes
- add the veegatbles and sweat for a bit
- add the water, making sure to cover the chicken bits. I usually use 8 cups for a whole chicken carcass. Bring to a boil.
- add the peppercorns, and herbs and stir
- partially cover the pot, turn the heat down enough that the water is not bubbling over the edges of the pan
- cook for about an hour. Poke the meat on the chicken bones and see if it comes off the bone. If not, keep heating until it does. The liquid should be reduced by about half.
- turn off the heat, put the lid on and leave for 30 minutes, or until cool enough to handle
- stir and strain the stock into a bowl that you can put in the fridge
- put the stock into the fridge, preferrably overnight
- skim off any fat that has collected on the top
- either use the stock, or put 2 cup portions into Ziploc bags and freeze until needed
Notes
- If you want some seriously roast-chicken-y flavour, roast the carcass in the oven at 400F for about 15-20 minutes until browned all over. Skip step 2 though.
- If you don't have an onion, use onion and/or garlic powder