Recipe: Homemade Chicken Stock
Courtesy of GetRichSlowly. I’m all about the DIY techniques and recipes, naturally.
Ingredients:
1 chicken carcass with some skin/meat left on the bones
1 yellow onion with skin
2 carrots, ends trimmed off but not peeled
1-2 ribs celery, preferably with the leaves
1 bay leafPreparation:
Put the carcass in a 4-quart pot. Cut the onions, carrots and celery into a few large pieces and add to the pot. Cover with cool water. Bring the pot to a boil and then reduce heat to a slow simmer. Let it simmer away until you have about 1 quart of liquid left (about 90 minutes or so). Then cool slightly (for safety) and strain the stock into a freezer-safe container (be sure to leave room for expansion as it freezes). You can also let the broth to cool in the fridge so you can skim off the fat. Discard bones and vegetables.Tips:
The onion skin adds a rich brown color to the stock as well as flavor. The celery leaves add a depth of flavor too. I sometimes keep a Ziploc bag of onion skins and celery leaves in the freezer so I will be sure to have them when I’m making stock.The holy trifecta of carrots, onion and celery is what the French call mirepoix (pronounced “meer-pwah”), but feel free to experiment. If I have leftover scallions, parsley, shallots, turnips or other vegetables handy, in they go. There are no real rules for making stock — only guidelines.
Carrots add sweetness; reduce them if you like an even more savory stock.
Play with herbs and spices. Add a few peppercorns if you like a bit of spice. Thyme goes well if you’re using turkey bones. Think of what you’ll make with the stock and season accordingly.
I prefer to make my stock without adding salt (although there is some in the store’s spice mix) and then salt to taste later when I am using the stock in a recipe.
Set a timer to remind you to check the stock periodically.
If you’re in a climate where you can grow your own bay leaves, this recipe is even cheaper to make.
Toss the mirepoix in olive oil and then broil in the oven for a bit until just beginning to brown. This will give your stock an extra dimension of flavor and earthy fullness. This will also darken the stock so don’t do it if clear stock is needed for presentation.
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