Friday, July 11, 2014

Homemade Chicken Stock

One of the first things my Grandmother {Meema} taught me to make when I was little was Homemade Chicken Stock. She told me that if I could make a really great stock then I could use it for all kinds of dishes, and she was right! I make chicken stock in large batches and freeze it for up to 4 months. Nothing beats the rich flavor of homemade chicken stock, the added bonus is the chicken can be used in casseroles and salads. If you are in a hurry and want to use canned stock, one 14-ounce can equals 1 3/4 cups stock.

Ingredients:

  • 1 chicken { 3 to 3 1/2 pounds}, including neck {reserve giblets for another use}
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1 stalk celery. cut into 2-inch pieces
  • 1 medium onion, unpeeled, cut into quarters
  • 5 sprigs parsley
  • 1 clove garlic, unpeeled
  • 1/2 teaspoon dried thyme
  • 1/2 bay leaf
  • 3 quarts water plus more if needed

Directions:

  1. In a 6-quart sauce pot, combine chicken, chicken neck, carrots, celery, onion, parsley, garlic, thyme, bay leaf, and water.
  2. If necessary add more water to cover stock ingredients; heat to boiling over high heat.
  3. With a slotted spoon skim foam from the surface. Reduce heat to low; cover and simmer, turning chicken once and skimming foam occasionally, 1 hour.
  4. Remove from heat, transfer chicken to a large bowl. When chicken is cool enough to handle, remove skin and bones and reserve meat for another use.
  5. Return skin and bones to pot and heat to boiling over high heat. Skim foam; reduce heat to low and simmer uncovered, 3 hours.
  6. Strain broth through colander into a large bowl; discard solids. 
  7. Strain again through a fine-mesh sieve into containers; cool. Cover and refrigerate to use within 3 days, or freeze up to 4 months.
  8. Skim and discard fat from surface of stock before use.

ACTIVE TIME: 30 MINUTES
TOTAL TIME 4 HOURS 30 MINUTES PLUS COOLING
MAKES: ABOUT 5 1/2 CUPS STOCK