Chicken Stock September 27, 2013 04:51
Last time in Good Food Friday I showed you how we cut up chickens at our house, I hope the post was informative and will help you cut that grocery bill down. At the end of that video she began to show you how to make stock; you should definitely make your own stock. It really is as easy as throwing some bones, vegetables, and herbs into a stock pot and simmering for a few hours. Besides infusing your home with a heavenly aroma, homemade stock is deeper and richer in flavor than store-bought stock. As we head into soup season I'd like to share how we make stock at our home.
- 4 Chicken Backbones
- 1 Medium Onion (quartered)
- 2 Carrots (peeled, and cut into 1-inch pieces)
- 2 Celery Stalks (cut into 1-inch pieces)
- 2 tsp. Whole Black Peppercorns
- 2 Cloves of Garlic
- Salt to Taste
- Any other herbs that are in the crisper that you'd like to add.
The important thing to remember when making stock is that it is a science experiment; be free and make something wonderful. Throw all the ingredients into a large stock pot and add water until they are covered. Bring the pot to a rapid boil and then reduce to a simmer leaving the stock uncovered.
Allow the stock to simmer for about 3 hours, give it a taste test. If it's deep and rich enough for you, it's done. If not, let it simmer until it is. Once the stock is done simmering, allow it to cool, then filter it through a fine mesh sieve. Place the stock in the fridge to chill.
Once the stock has chilled, remove the fat on top and discard.
You can leave stock in the fridge for about three days. We usually leave about 8 cups out and divide the rest up into 4 cup measurements in freezer bags.
We use stock not only just for soup, but it adds tons of flavor to grains such as rice, quinoa, and farro. Let me know what spices and herbs you try in your stock.