Recently I was reading this blog, and the author commented that she was going to start using "the whole chicken" by making stock from the parts unused and usually thrown away. Making stock is so easy!
Hint: Save your unused chicken parts in a freezer bag marked "stock parts" in the freezer until you are ready to make stock. I usually wait until I have the equivalent of 2-3 chicken's-worth of bones and other parts, including legs, thighs, back, neck, and wings. You can throw the frozen parts straight into the stock pot from the freezer.
Hint: Start your stock after the dinner dishes are done. That way you can let it simmer on mid-low during your stove's "down-time" - overnight!
Supplies:
You will need a stock pot big enough to allow for the chicken to be covered with 1-2" of water.
I use a wooden spoon to stir.
Ingredients:
2 whole onions, coarsely chopped
olive oil
2 cloves garlic, coarsely chopped
about 2 inches of ginger root, coarsely chopped
white wine
3-4 stalks of celery, coarsely chopped
3-4 large carrots, coarsely chopped
herbs to taste - i use basil and thyme, sometimes a bay leaf
kosher salt and pepper to taste
Chicken parts - about 2-3 chickens-worth
Process:
In the stock pot - Carmelize the onions and ginger root in olive oil. Add the garlic and the herbs (basil, thyme). Add pinch or two of kosher or sea salt. Brown garlic.
Deglaze with white wine. If you have any gizzards, livers, or hearts, now is the time to add them.
Throw in the carrots and celery.
Layer your chicken - I put small parts and bones in first, and then lay legs and thigh pieces on, skin side up.
When the pot starts to "sizzle" again, add COLD water - enough to cover the chicken by at least 2 inches (or more).
Bring to a rolling simmer (just before a boil)
Let rolling simmer for about 2 hours, then turn down to low simmer overnight.
Next steps (Options):
Option 1: After stock has simmered for at least 8 hours, turn off and let cool. Strain and store in jars. Cover jars and Refrigerate when jars are cool to the touch. You never want to cap hot stock; it could sour.
Option 2: Let stock simmer another 6 - 8 hours, then follow steps for option 1. Letting the stock simmer longer will pull more gelatin from the bones, which is the whole point of making stock in the first place. Your stock will be thicker and darker if you let it cook 12 - 16 hours total.
Enjoy! Making stock homemade is so much healthier than using canned chicken broth. Just check the sodium and MSG levels in canned broth! MSG? Not in my stock! High fructose corn syrup? Not in my stock! Soy Protein isolate? Not in my stock!
