.jpg)
While store-bought chicken stock is undoubtedly convenient, there's something truly satisfying about making your own Homemade Chicken Stock. Not only does it allow you to control the ingredients and flavor profile, but it's also a great way to use up leftover chicken bones. Every time you roast a chicken at home (or pick up a store-bought rotisserie chicken), simply toss the bones into a freezer bag and save them for a rainy day. These bones, combined with a few simple ingredients like carrots, onions, and celery, can be transformed into a rich and flavorful homemade chicken stock that's far superior to anything you can buy.
You can, of course, also use raw chicken bones, other chicken parts, or even a whole chicken as well, including giblets (but not liver - unless you want your stock to taste like liver!). Indeed, chicken feet (which you can usually get from your local butcher) contain tons of collagen and will make your stock super thick and rich. If using a whole chicken, you'll have the added benefit of having all that poached meat to use just as you would a roasted or rotisserie chicken. Just note that using raw chicken will create a foam to rise to the surface of your stock as you simmer it. Gently skim it off the top, and you'll be fine. I just always have roasted whole chicken on hand for easy meals, which means I've always got bones stashed away in the freezer for when I'm running low on stock.
Also, some people like to include things like other vegetable scraps (e.g., parsnips, turnips, celery root, etc.), mushrooms (dried or fresh), rosemary, or other herbs in their stock, and that's absolutely fine. The formula below is the basic one I learned in culinary school, but you can absolutely tailor it to your own tastes and/or whatever you've got on hand.
Further, I use a large Instant Pot to make my Homemade Chicken Stock because I love how the pressure really concentrates the flavor and coaxes all the goodness (i.e., collagen) from the chicken. That said, you can absolutely use a large stock pot on the stove. If using the stovetop method, I highly recommend allowing it to simmer longer (like 4 hours or more) so that you end up with a richer flavor.
Finally, I use 16-ounce containers to store my chicken stock, but you can use whatever size you find most convenient for your purposes. Just make sure you chill your stock completely before freezing.
Let's get cooking, shall we?
Homemade Chicken Stock
Yields about 1 gallon of stock
Ingredients:
1 yellow onion
2 medium carrots
2 stalks celery
Stems from 1 bunch fresh parsley
2 bay leaves
1 tablespoon black peppercorns
3-4 fresh thyme sprigs
Bones from 2-3 chickens (about 2 pounds)
Directions:
Remove the very outer layer of skin from the onion and give the onion a quick rinse to remove any residual dirt. Cut off the stringy part of the root and then cut the onion in half through the root. Place the onion halves in the pot. Cut the root ends off of the carrots and celery and give them a rinse (no need to peel the carrots) before chopping them into three or four large pieces. Add chopped carrots and celery to the pot. Add the parsley stems, bay leaves, peppercorns, thyme sprigs, and chicken bones to the pot. (Note: In a pinch, I have been known to substitute a teaspoon or two of my For The Birds spice blend for the herbs and peppercorns, and it's a delightful little shortcut if you don't have fresh herbs. 😉 )
If using a regular stock pot on the stove: Add enough cold water to the pot to cover everything by an inch or two. Bring to a boil then cover, lower heat, and simmer at least two hours, skimming the surface occasionally to remove foamy residue. If you have time, allowing your stock to simmer an extra hour or two will give you a richer, more flavorful stock. Strain the stock through a fine mesh strainer and transfer to containers for storage (I like 16oz containers). Allow stock to cool completely before covering with lids and storing in the refrigerator (for up to a week). If freezing, chill stock in the fridge for at least a few hours before transferring to freezer, where it will keep for up to 6 months.
If using an Instant Pot: Fill pot with cold water up to the max pressure cooker line. Seal lid and pressure cook on high for 45 minutes. Allow pressure to release naturally for 30-45 minutes before releasing any remaining pressure manually. Strain the stock through a fine mesh strainer and transfer to containers for storage (I like 16oz containers). Allow stock to cool completely before covering with lids and storing in the refrigerator (for up to a week). If freezing, chill stock in the fridge for at least a few hours before transferring to freezer, where it will keep for up to 6 months.
Comentarios