“… the shared happiness of good homemade food can last as long as we do.”
Chicken Stock ‘101’ – Rich, Delicious & SIMPLE!
While preparing my recent obsession, I mean, project, I’ve had to go back through many of my old posts here on Be Still & Eat and I’ve noticed a recurring theme, well several actually, which is nice as it means I’ve stayed on task for the better part of the last 4 years. One of the things I noticed over and over again was that I continually promise to teach you how to make chicken stock from scratch. I haven’t until today!
In my defense, the making of it just isn’t that pretty to photograph as you are about to witness first hand, but here you have another tutorial from Be Still & Eat. This one on creating delicious & rich chicken stock at home.
This is a step-by-step and will vary depending on what you have in your kitchen to make the base. This again is an example of taking the basic outline of what the goal is and using your creativity and what’s tired in your fridge!
- Cook a beautiful roast chicken dinner. There are many options, like for example this gorgeous Roast Syrian Chicken which is a stand-by around here. Enjoy said roast chicken and toss the carcass into a large sealable bag or container and refrigerate (or freeze) until you’ve got a couple of hour window of time to prepare your very own Homemade Chicken Stock.
- Have a look through your crisper (or as one friend once cleverly re-named it “the rotter”) and see what veg have been languishing in there for a teensy bit too long. I can pretty much always be counted on to find a carrot or two and some celery. Any veg which can withstand roasting for an hour or so will suffice. These veg do NOT need to be prettily prepared… skins on roots attached whatever, just make sure there’s no actual dirt. I leave the skins on garlic and onions as they add to the eventual colour of your stock. All veg will add flavour to the stock and with that in mind, consider what a vegetable tastes like cooked before adding it. If you don’t like rutabaga leave it out! Lemons, peppercorns, peppers, parsnips, all make great additions.
- Rough chop everything, like very rough, no need to go crazy, you’re just creating some edges.
- Toss it all into a large oven-proof pan including the chicken carcass (break it into pieces if you need to in order to fit it all in) Give it a little drizzle of olive oil and toss in a 400° oven uncovered for about 45 mins.
- Remove from oven and top it up with about 12 cups of water. Cover and simmer for 2-3 hours.
- Using a large slotted spoon, remove all the flavour makers (literally everything that isn’t liquid) and once cool enough that you won’t get burned by the eventual and highly probable splashback, strain into a large bowl.
- I strain it a second time through a fine sieve and if you want to go the extra mile I’d even suggest straining it a third time through a sieve lined with cheesecloth. I say ‘I’d even suggest…’ but in all honesty I literally never do. If you are looking for a clearer stock it is a good idea. I rarely feel the need personally.
- Store the resulting approximately 4 cups of stock in a covered container in the fridge for a day or so until the fat has solidified. Skim the fat layer off and use immediately OR transfer to a large ziplok and freeze flat for future use.
Looks pretty bad but the aroma wafting through the house by this point is well worth it!
And there you have it… homemade chicken stock. There is just no denying that this stuff is the best way to get the most out of your roast chicken. Not very pretty is it? But delicious and rich and well worth the added effort.
Enjoy & Namaste!