Sunday, March 20, 2011

Chicken Stock

Herbs and vegetables for the stock
This week, Amy roasted a chicken.  It was so delicious that I didn't want to waste any of it, so I decided to try to make chicken stock out of the bones.  I used this recipe from Epicurious.com.  I can't wait to use this as a base for chicken soup and other yummy soups!

Chicken Stock

6 pounds chicken bones (backs, necks, carcasses, and/or wing tips)
3 quarts water
2 large onions, unpeeled, coarsely chopped
4 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
2 cloves garlic, crushed
3 dried bay leaves
8 fresh parsley stems (Italian or curly)
6 sprigs fresh thyme
2 whole cloves
2 teaspoons black peppercorn
Kosher or sea salt

1. Place the chicken bones in a 6- to 8-quart stockpot, add the cold water, and bring to a boil, stirring occasionally with a wooden spoon and skimming the white foam from the top of the stock.  Turn down to a simmer and skim again. It is important to have a clean stock before you add the other ingredients, because the foam is impure and should not be cooked into the stock; if the stock is not clean before you add the herbs and spices, you will wind up skimming them off, altering the flavor of the recipe. However, there is no need to skim the fat; it will flavor the stock during the cooking and can be removed after straining.
Heating the bones and skin
2. Add the onions, celery, carrots, garlic, bay leaves, parsley stems, thyme, cloves, and peppercorns and simmer slowly for 3 hours, gently stirring a few times. Top the stock off with water if the level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and start tasting it for doneness.
Vegetables and herbs added to the bones and skin
Mixture reducing for 3 hours
3. Strain the stock through a fine-mesh sieve. If you are not going to be using it within the hour, chill it as quickly as possible. You can skim the fat while the stock is still warm, but the easiest way is to wait until the fat solidifies at the top of the chilled stock, then just remove it in one piece. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months. 

Straining the stock through a fine-mesh sieve
Finished chicken stock

1 comment:

  1. Bones from roasted chicken can still be cooked into a broth.

    ReplyDelete

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