Last week I wrote about how to roast a whole chicken. The process is simple with some delicious results! You can find the tutorial HERE.
Today I'd like to tell you hot to make chicken stock from the left-overs. Homemade chicken stock is so much more wholesome then what you can find in the stores! You can flavor it however you like, make it low or no sodium/salt, and save a ton of money too! The stock can be used in any recipe that calls for it: soups, stews, etc.
- 1 (5 lb) chicken carcass (or any size)
- Vegetables (use what you like)
- 1 large onion, chopped into large chunks
- 1 large leek, trimmed and rinse, chopped into large chunks
- 3 carrots, unpeeled, ends trimmed and chopped into large chunks
- 3 parsnips, unpeeled, ends trimmed and chopped into large chunks
- 3 celery stalks, chopped into large chunks
- a handful of parsley
- a few sprigs of fresh thyme and dill
- 4 garlic cloves, sliced
- Salt to taste
- Pepper to taste
Place the chicken carcass in a large stockpot. Add about 2.5 quarts of water (your chicken should be submerged). Add all the vegetables, herbs, and seasoning. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for about 4 hours or until liquid is reduced by half.
Strain the entire contents of the pot through a fine sieve and discard the solids. Pour liquid into a bowl, cover with plastic wrap and refrigerate overnight.
The next day, use a spoon to remove the layer of fat that has solidified on the top of the bowl of stock. The stock itself may become jelly-like when it's cold. Once it's room temperature or heated, it will turn back to a liquid state.
Keep in the refrigerator for up to 5 days or freeze for up to 6 months. Divide usable portions into mason jars, leaving enough room for expansion during freezing, or freeze in ice cube trays and transfer to a freezer bag later.
That's it! Pretty easy, huh? Enjoy!