Prep 30 mins
Cook 3 hrs
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.
- 1360.77-2721.55 g chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving)
- 2838.0 ml water
- 2 large onions, unpeeled, coarsely chopped
- 4 stalk celery, coarsely chopped
- 3 medium carrots, coarsely chopped
- 4 garlic cloves, crushed
- 3 dried bay leaves
- 8 fresh parsley stems (Italian or curly)
- 6 sprig fresh thyme
- 9.85 ml black peppercorns
- 14.79 ml sea salt (or kosher)
- 1-2 potato (and or peels will add richness and depth)
- 1-2 bell pepper
- fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
- reduce to simmer & add veggies.
- let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
- Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
- skim froth off as it comes up throughout.
- take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
- you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
This a great recipe for chicken stock. I like the idea of starting out with the chicken pieces first :) Then adding the rest of ingredients to simmer for 6 hours on medium low heat. Started with 3 quarts of water ended with 1 1/2 quarts of delicious golden brown stock that will complement any recipe I make that calls for chicken stock. Thanks for posting this version of home made chicken stock. *Made for Spring 2010 PAC*
I've tried a few versions of homemade chicken stock and this is my favorite. I didn't add the potatoe but a few other vegys such as asparagus & spinach. I liked that the herbs/seasonings weren't added till towards the end of cooking. The seasoning doesn't get overcooking and retains alot of it's flavour. I cut the salt back to 1 tsp (vs Tbsp) & if I need to I can add more salt later. I froze the stock in ice cube trays & stored in ziplock baggies. Thanks so much for sharing.