Saturday, March 23, 2013
Kitchen Tips: How to Make Homemade Chicken Stock
I've made chicken stock a number of different ways over the years. I've made fancy versions and herb versions and beyond simple versions. When I'm in a hurry and even when I'm not, this is the stock I make more than any other. Call me lazy, but all you really need to do to make chicken stock is add water. I'm listing optional ingredients below, but feel free to just add water and leave it at that!
This can be simmered for just a couple of hours or for as long as 24 hours. It can be made on the stove-top or in the crock-pot. If you have never made your own chicken stock, don't be intimidated. It really is simple enough for anyone to do. You can always add spices, salt and pepper after the stock is made, when you are ready to use it.
Homemade Chicken Stock
1 chicken carcass or about 1/2 lb worth of chicken bones
Include any available extra skin or chicken fat (this will add a great deal of flavor and it will thicken the stock as well)
Optional: celery, carrots, onion, parsley, salt, pepper
Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water. Bring to a boil and then reduce the heat to a low simmer. Simmer for about 2 hours. The stock is done when the water turns a deep golden color.
Crock-Pot Directions: Place all ingredients in the crockpot and simmer on low for 8-12 hours. You can simmer it as long as 48 hours as well. Simply check the level of liquid periodically and add water as needed, so that the stock doesn't go dry.
Pour the stock through a strainer into a large bowl or pitcher. Let it cool in the refrigerator overnight. When it is cool, skim the top layer off the stock and discard. It should now be thick and gelatinous, similar to egg whites or loose jello. Transfer to jars and store in the refrigerator for up to a week or in the freezer for several months.
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ONE YEAR AGO TODAY: Spicy Chicken and Broccolini Stir-Fry