chicken stock

so, if you have been following my blog, you’ve probably figured out by now that i like to make things myself. it’s satisfying, it teaches me patience, and it usually saves money. chicken stock is one of those products that is easy to make yourself and it’s such a versatile ingredient to have on hand. having a few quarts of chicken stock in your freezer is like a having a little culinary pot of gold. you can make soups and sauces and even homemade pot pies. it’s super easy and cheap to make. i’ll show you how…

chicken stock (makes about 3 quarts)

3 to 4 lbs of chicken parts*, cut in half to expose the marrow
1 large onion, peeled and cut in chunks
4 carrots, washed and cut in chunks
4 ribs celery, washed and cut in chunks
10 garlic cloves, peeled
2 bay leaves
about 10 sprigs fresh thyme
about 10 sprigs fresh parsley with stems
1 tablespoon black peppercorns
2 tablespoons kosher salt
about 2 gallons cold water

saute all the vegetables and herbs in a large stockpot in about 2 tablespoons of olive oil for about 5 minutes. add the chicken parts and continue to saute for 5 more minutes. cover with the cold water and 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 a low, gentle simmer. skim the scum from the stock with a spoon every 15 minutes for the first hour of cooking. simmer uncovered for 4 to 6 hours.
strain stock through a fine mesh strainer, lined with cheese cloth, into another large stockpot or heatproof container, discarding the solids. at this point, you can put the stock in quart sized containers and cool. it will keep in the fridge for 3 days or in the freezer for 3 months. all the fat will rise to the top when the stock is cooled. you can discard it or use it like butter to roast potatoes or other veggies.

*my favorite parts to use for stock are chicken backs, necks and wing tips. you can get them from your butcher or save them from whole chickens that you cut up yourself. if you choose to use a carcass from a previously roasted chicken, your stock will not be as rich or flavorful as stock made from raw chicken parts.

now you know how to make one of my favorite culinary treasures. my next 2 posts will showcase chicken stock in all its delicious glory!

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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
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6 Responses to chicken stock

  1. James R. says:

    Yippie, chicken stock! I love chicken stock. Great recipe; I cna’t wait to see what you do with it.

  2. Marcelo says:

    Chicken wing tips? I didn’t think Chickens wore shoes, but I’m happy to know that they at least stick to the classics! I couldn’t imagine what Chicken Espadrilles might taste like…ick!

  3. Recipe man says:

    I use this for so many uses.its great!

  4. Anonymous says:

    made this yesterday… froze half of it. will try the dumplings today and see how it all tastes. your pictures are too tempting!

  5. Pingback: dumplings for dinner | celery carrots and onions

  6. Pingback: chicken pot pie | celery carrots and onions

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