With more and more recipes on the site calling for homemade chicken stock, I thought it would be helpful to breakout just the stock recipe. This recipe assumes you’ve prepared a whole roasted chicken, carved off the meat, and will be using the carcass in the stock ingredients.
If scheduling allows, the most efficient way to make homemade chicken stock seems to be to do so immediately after, or at least the same day, you’ve roasted and carved the bird. This way you’re moving through the motions from start to finish, vs adding ‘make chicken stock’ to your to-do list the following day. That being said, you certainly can make stock the next day (but no later).
Special Equipment: Cheese cloth, kitchen twine, a large stockpot and a colander.
– 2-3 onions, peeled and quartered
– 3-4 stalks celery, leaves included if possible, cut in half lenghwise and into 3-4 pieces each
– 2 carrots cut into baby carrot sized pieces
– 1-2 stalks each of rosemary, thyme and sage
– Roasted chicken carcass
– Any chicken parts you had set aside from the roasting step – feet, neck, et al
– Salt and pepper
– Make a sachet using the fresh herbs, cheese cloth and kitchen twine. This extra step will be worth it later – when you drain the stock it will be free from bits of herb that will not fly in future recipes!
– Place the celery, carrots, onion and herb sachet into the stockpot. Add salt and pepper liberally – if from a mill, 8-10 turns. Doing so at this point allows you to sweat the ingredients a bit, extracting flavor! Also once you’ve added the chicken and water, it becomes more difficult to judge how much you’ve added.
– Remove any remaining stuffing from chicken carcass and break into two pieces. Add carcass to pot, plus any other parts.
– Fill pot with water until carcass is floating, using about 6-8 cups or until you’re approximately here:
– Bring water to a boil and then simmer, covered, for 2-3 hours.
– Bring to a boil once more, to further break down of the carcass, then, drain through a colander:
– Transfer into containers and immediately *freeze* for later use. Do not worry about separating the fat just yet. Once frozen, the fat will be much easier to skim from the top.
And you’re done! Get ready to taste the best versions of your soups, sauces and risotto ever!