All too often we end up using a recipe calling for chicken stock.
All too often we end up throwing out the valuable remains of a chicken dinner.
Can't there be a meeting of the minds on this matter? Some people feel like this seems like a lot work- I mean you just polished off a chicken... but it's actually very simple and other than the chicken carcass itself and water requires no "recipe". If you worry you will not use the stock within a week of making just throw it in the freezer for easy access next time you do have a recipe that calls for stock.
This is going to be a loose recipe so there's no failing but you will need the following:
- one chicken (maybe one that was sold as 4-5 lb with meat on it) minus the meat (if you don't want to get down and dirty with cleaning the bird of every last inch of meat- don't worry- you are leaving on flavor especially if there is skin left)
- 8-10 cups water (you can eye-ball this, enough to cover what is in your pot)
- one onion, any kind, peeled and halved
- a deep pot
- a sieve or something to strain the bones and veggies out
- generous salt & pepper
Now, this is the bare minimum of what you will need to get a basic stock. I recommend scouring your kitchen your what else will add depth of flavor. Remember, everything gets strained out but you want your soups and other recipes to taste amazing- and they will.
Also try adding:
- 1 or 2 scrubbed and halved carrots
- whole sprigs of thyme, rosemary, sage, parsley
- cumin or cayenne pepper
- juice of one lemon
- celery or fennel
- garlic cloves
- other spices
After picking through the remains of your chicken, go ahead and add it to your pot. Add in the onion and any herbs, veggies or spices you wish. Fill the pot with water just to cover. Add in salt and pepper and put on high. I do this is break down the bones and fat still on the chicken. After this has reached a boil you can reduce to a simmer and let cook for 45 minutes or so. You could leave it for longer but that's up to you. Taste the broth to see if it's to your liking. Add spice or salt if necessary. Turn off heat and let stand 20 minutes or so. Using a large glass container or another pot that will store the broth- put strainer right atop this empty storage container. Using caution because it will still be warm, pour slowly through the sieve until all broth is in and all solids are in strainer. Let stand another 20 minutes or so until putting in fridge overnight and then using or storing in freezer. *
*Tip: I know I said this way easy and you may think it seems time consuming, but my tip is that I do this at night. Either the day I've even the chicken or the day after. While I'm getting things done around the house, reading or watching TV- I get this started and pause what I am doing to handle each little step. It really is easy and the reward is great!
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