Homemade Chicken Stock up levels any recipe that calls for Chicken Stock. Make a large batch and freeze in usable portions for use when you need it. I typically save and freeze chicken carcasses as I go, then will do a large batch of stock when I run low.
INGREDIENTS
3 Chicken Carcasses – most of the meat removed. Back, neck, carcass, thighs, wings, etc
4 Medium Onions – chopped coarsely – including skins
4 Whole Celery – cut into 1/2-inch chunks (plus the leaves if available)
10 to 12 Carrots – scrubbed and cut into 1/2-inch chunks
12 Sprigs Parsley including stems
10 Sprigs fresh Thyme
2 Large Bay Leaves
14 Whole Black Peppercorns
Enough water to cover all the ingredients plus 2 extra inches
SPECIAL EQUIPMENT
Large Crock Pot or Stock Pot (10+ Quarts)
Container/mold for portioning the stock (I use Souper Cubes – 2 cup molds)
Vacuum Sealer
INGREDIENTS NOTES
If using Chicken Carcasses from a Rotisserie Chicken or Beer Can Chicken, you can skip the roasting step
PREPARATION
Roast the Chicken Carcasses
• Preheat oven to 425 deg F (use Convection if available)
• Spread the carcasses out on a roasting sheet
• Roast in the oven until nicely browned. At least 20 minutes
Prepare the stock
• In the Crock pot or Stock Pot, add all the ingredients
• Add enough water to cover the ingredients (nearly fill the Crock Pot)
• Set the crock pot on low/simmer, for the stock pot, use a low/simmer setting on your stove
• SLOWLY bring everything up to a near boil. The goal is to gently simmer. Just get it to a very low boil. Try not to let it get to a rolling boil. Let it cook very slowly
• Let simmer overnight. At least 12 hours, I usually do 24 hours. A long simmer will help break down the connective tissue and bones and enhance the mouth feel of the stock
• Turn off heat, uncover and let cool for at least 30 minutes
• Using a slotted spoon or strainer basket, scoop out as much of the bones, vegetables etc as you can. Let cool and discard
• Pour the remaining stock through a fine sieve into a bowl
• Refrigerate overnight
• The next day, scrape the visible fat from the top
• Portion the stock into the molds
• Freeze overnight
• Remove from molds and vacuum seal the cubes
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