After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.
While the entire process is long, it requires little attention — only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more.
Alton Brown
Ingredients
4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Directions
- Place chicken, vegetables, herbs, and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water.
- Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40°F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Makes about 16 cups.
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Rebecca Taylor
Liz Claiborne
Dress for Less
Instead of freezing it in bags, break out the ice cube trays. It's a little more fussy, but you definitely get the option of using small amounts in sauces and single-serving applications. I always have a few bags of chicken stock ice cubes in my freezer.
1Yes! I was just talking about this with my mother.
2You the stock MAN shoney! LOL I do the same thing. Works like a charm!
3I nearly always make my own chicken stock. Last time I tried a new recipe and roasted the chicken and vegetables first, ended up with a somewhat sweeter flavor than my usual recipe.
Making stock is very satisfying, especially when I've checked on it after its cooled and its gelled properly.
4I just used the last of my frozen stock, time to make some more! I love having homemade on hand!
5I do the ice-cube tray thing too! I also keep it in plastic bags in the freezer, but if I want just a little bit, nothing beats the chicken-stock ice cubes. Bonus: they make very yummy doggie treats in the summertime! Just make sure you give them to your dog outside because they're messy.
6I don't do the ice cube thing with my stock but I should...sometimes you just need a little bit and invariably end up grabbing the stock powder which isn't anywhere near as good...
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