Chicken Stock

Chicken Stock

Ingredients

You start with water and add vegetables and chicken parts.  I list some vegetables below, but you can use almost any mild tasting vegetable.  In addition to the list below, try celeriac, eggplant, lettuce, green beans, uncooked lentils, corn cobs, and bean sprouts.  Avoid most cole crops (Brussels sprouts, cauliflower, cabbage).  Get in the practice of throwing vegetable trimmings into a ziplock bag and putting them in the freezer for use in stock when you make it.

    • 16 cups of water
    • 1 large large onion (and or 2 large leeks)
    • 2-3 celery stalks (including leaves)
    • 2-3 large carrots
    • 4-6  cloves of garlic
    • 1 large turnip
    • Stems from greens
    • Mushrooms and/or their stems
    • Summer squash (unpeeled) or winter squash peeled.
    • Parsley
    • Thyme
    • Bay leaves
    • 5 or 6 black pepper corns
    • Salt to taste

Coarsely shop the vegetables into pieces no more than 1 inch square and add to the water with the herbs, salt and pepper.  Add the chicken carcass, wings, giblets, neck and liver, skin and other leftovers. If you can find chicken feet, add a few to the pot for extra protein and gelatin. (Unfortunately most chicken feet today are shipped to China, but not by your local farmers! Another reason to shop with them.)

You should cook this at a low simmer until the meat and vegetables “hang” suspended in the stock  … typically a few hours.  l have about eight cups of rich chicken stock.

After the stock cools, leave it overnight in the refrigerator. You can then lift the coagulated fat from the surface and the stock is fat free, turning it into chicken broth. (Heat the fat in pan with some sliced onion until all the water is removed and the onion is a toasty brown).  Keep the rendered fat in jar in the refrigerator if you want to make the world’s best latkis or chicken liver pate.

One Response to Chicken Stock

  1. victoria says:

    Chris! I just started making my own stock a few weeks ago. In the spirit of all I learned at your counter I started getting in the great depression style. Thus I buy a chicken at the farmer’s market every week and then roast it and use all my leftovers for stock for the week.
    Last week I had some beets: pink stock= Femme Stock.

    can’t wait to learn even more from you long distance,
    Victoria

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