I’m feeling fall big time…especially after roasting that glorious chicken the other day. I have never made stock before, despite it being a basic (and loving homemade chicken noodle soup). Fortunately, I had all the ingredients, time (thank you Minnesota Vikings Sunday night home opener), and energy to spare after cooking up the chicken and so…I made my very first and very easy chicken stock.
Putting this all together was a breeze and the smells that came from that simmering pot were absolutely incredible…as was the taste when all was said and done. The only part I kinda struggled with was straining because I didn’t have a set up that would allow easy straining of the solids from that yummy stock. Instead, I had to do it in parts, which meant some got spilled.
The very next day I made a yummy, fridge cleaning chicken noodle soup and ate it over the next four days. It was brilliant and easy and made me think that roast chicken and stock Sundays might have to be my new, winter tradition.
This is probably the shortest write up I have written to date on the blog, but to be honest, it was so simple, I can’t really write much more. I would strongly, strongly recommend this stock recipe to anyone, be it a learning home cook to an expert, because it’s ridiculously good.
Recipe rating: 5 knives out of 5
Om, nom, nom,
The Kitchn Cookbook: Easy Homemade Chicken Stock
Makes about 1 quart of stock
Bones and carcass from one roasted chicken
2 onions, quartered
3 to 4 stalks of celery, chopped
1 to 2 carrots, unpeeled and roughly chopped
2 bay leaves
4 to 5 springs of fresh thyme
6-8 parsley stems
Optional Extras: (* indicates what I used)
Whole garlic cloves*
1 teaspoon of whole peppercorns*
Pull the chicken carcass into a few pieces that will fit into a 4-quart (or larger) pot.
Put the chicken bones, vegetables and herbs in the pot and cover them with water by about an inch. Bring to a boil, then reduce the heat and cook on very low heat for 2 to 3 hours. You should just see a few bubbles here and there, a little movement in the liquid and a bit of steam over the pot. Add more water if the bones start to become exposed. The ideal temperature between 180 and 190 degrees for the liquid.
Skim off any foam or film that floats to the top of the stock. This isn’t strictly necessary, but it will make your stock look and taste more clean.
Strain the stock into a large bowl. Discard the solids (If you’d like a clearer broth, strain it again through cheese cloth.)
Let the stock cool, then separate into portion-sized containers. Refrigerate stock for up to a week or freeze it indefinitely.
Other great notes from The Kitchn:
• Alternatively, you can cover the pot and put it in a 200° oven. You can also use a slow cooker on one of its lowest settings.
• We’ll say it again: the amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.
• If it fits in your pot, you can cook the stock inside the pasta strainer insert. This makes the job of separating the solids a cinch.
• You can double or triple the recipe depending on how many chicken carcasses you have.vely chicken and