You want this on hand, at all times. I'm not exaggerating. Use it as a base for soups, a multi-layered addition to risotto, a splash of flavor to mashed potatoes, and so on. Chicken broth is clear and watery -- chicken stock is rich and full of depth. And sure you can buy a can of it, but this is better and, frankly, cheap as hell to make with leftovers.
Ingredients
- One roasted chicken carcass - bones, skin and anything left over after carving (A fresh roaster chicken is a few pounds and costs about $6 here in the midwest. The easiest way to cook it - take out the giblet packet, salt and pepper the chicken, place in a skillet and cook at 350 until the breast meat registers 160. Carve off the breast meat, the legs and any other chicken you want to reserve for meals.)
- Vegetables (This is where you use up all the leftovers you've thrown in the freezer. Chop everything into chunks. No need to measure - you'll be straining them out. Suggestions: Celery with leafy tops. Green onions. White or red onion. Carrots. Parsnips. Red and yellow peppers.)
- Spices/herbs (Chop and add an assortment such as: black pepper, salt, garlic, a bunch of parsley, handful of fresh basil, Tablespoon fresh rosemary, 2 bay leaves.)
Preparation:
Put the chicken carcass into a stock pot -- this pot will hold about 8 quarts. Add your chopped vegetables and spices/herbs. Cover the chicken carcass completely with water; the pot will probably be about half full (3-4 quarts of water). Stir to mix in the spices.
Cooking & Serving:
- Bring to a boil over high heat, then reduce heat to simmer (burner should be on 2 or 3 -- just a very low simmer). Partially place a cover over the pot, leaving a crack for steam to escape. Simmer for 4 hours. Yes, that's right ... 4 hours.
- Place a colander over a big bowl and carefully pour out the pot, trapping the bones and vegetables - discard these. Next, pour the stock through a fine mesh sieve, trapping any bits of spices or herbs.
- Pour the chicken stock into 1-quart freezer bags and freeze flat to store.
- The stock can be thawed by the bag, or crack off a frozen piece and zap in the microwave. You could also pour into ice cube trays and transfer to a bag when frozen.
A Little Backstory:
I'd call this a "garbage recipe." And that's a great, non-wasteful thing. Honestly, you're making use of chicken bones you'd just throw away as well as bits of herbs and veggies you probably would've let spoil before you used them. Get in the habit of taking those discarded celery tops and baby carrots you're sick of eating and throwing them into a freezer bag for future chicken stock.
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