Make Chicken Stock

Next time you roast a chicken, don't throw away the bones. You can make a delicious, flavorful stock to use in your soups, gravies and risottos. This article has instructions for making chicken stock using a whole chicken or a quicker method using chicken backs.

Ingredients

Whole Roasted Chicken Stock

  • 1 roasted chicken, meat removed
  • 3 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 bunch fresh parsley
  • 2 bay leaves

Quick Chicken Backs Stock

  • 3 pounds chicken backs
  • 1 tablespoon cooking oil
  • 3 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 bunch fresh parsley
  • 2 bay leaves

Steps

Whole Roasted Chicken Stock

  1. Prepare the chicken carcass. In order to make sure you don't waste meat, plan to make stock using a chicken carcass after you've made roasted chicken. Clean the carcass of meat, so only the bones remain.
    • You can make this recipe with a pre-roasted chicken. Just read the ingredients and make sure the chicken doesn't contain additives.
    • You can make this recipe with a fresh, uncooked chicken; just be sure to remove the meat first, and save it for later.
  2. Boil the chicken carcass. Place it in a large dutch oven or stockpot. Fill the pot to within {{safesubst:#invoke:convert|convert}} of the brim with water, so that the water covers the chicken carcass entirely. Place the stockpot on the stove and turn the burner to high. Bring the water to a boil.
  3. Reduce the heat and add the vegetables. Turn the burner down to medium or so, so the liquid comes to a consistent simmer. Add the celery, carrots, onions, parsley and bay leaves.
  4. Cook the stock. Keeping the liquid at a low simmer, cook the stock for 4 hours, uncovered. Monitor the pot to make sure it doesn't overflow, and skim off the foam every once in a while.[1]
  5. Remove the stock from heat. Once the liquid has reduced by at least a third and turned a golden color, remove the stock from heat.
  6. Strain the stock. Place a large strainer over a bowl and pour the stock through the strainer to remove the bones and vegetables.
  7. Remove the fat. Cover the bowl of stock and put it in the refrigerator for an hour or two. As it cools, the fat will rise to the top. Use a spoon to skim it off the top before using the stock or storing it.

Quick Chicken Backs Stock

  1. Get chicken backs from your butcher. This cut is usually really cheap, so it's a great choice if you don't want to pay for a whole chicken to roast. Chicken backs aren't always kept in view at the meat counter, so you might have to ask your butcher for some.
  2. Brown the chicken backs. Heat the oil in a large stockpot or dutch oven to medium high heat. When the oil is hot, put the chicken backs skin-side down in the oil. Sauté the chicken backs until the skin becomes brown and crispy. Turn them over and sauté the other side for a few minutes.
  3. Cover the chicken backs with water and bring it to a boil. Fill the stockpot with water so that it covers the chicken backs by about {{safesubst:#invoke:convert|convert}}. Turn up the heat to high and bring the water to a rolling boil.
  4. Reduce the heat and add the vegetables. Throw in the celery, carrots, onion, parsley and bay leaves. Turn the heat down so the stock comes to a steady simmer.
  5. Cook the stock. Cook the stock at a simmer for about an hour, uncovered
  6. Strain the stock. Place a strainer over a bowl and pour the stock through the strainer to remove the chicken backs and vegetables.
  7. Remove the fat. If you wish, cover the bowl and put the stock in the refrigerator until it cools down. Skim off the fat layer with a spoon and discard.

Using and Storing Homemade Chicken Stock

  1. Use it in soup. Any soup you can dream up - from chicken noodle to broccoli to asparagus - tastes better when it's made with homemade stock. Substitute your homemade stock cup for cup for whatever your recipe requires.
  2. Use it in risotto. This is another dish that tastes infinitely better when it's made with homemade stock.
  3. Store it for later. Chicken stock takes a lot of time and effort to make, so you may want to make a huge batch you can store for later use. Put it in a food storage container that's tightly sealed, and freeze it for up to 5 months.
    • You can freeze the stock in convenient portions that you can thaw out when you want to make a batch of soup by freezing it in 1 - 2 cup food containers.
    • Freeze the stock in ice cube trays if you need it for recipes that require just a little stock.
  4. Finished.



Tips

  • The chicken stock can be used to make soup immediately by adding shredded chicken meat and leaving the vegetables in. Uncooked noodles or barley can also be added.

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Sources and Citations

  1. ↑ http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/

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