Homemade stock is something I avoided doing for a long time. It takes too long. I can just buy it at the store. It takes too long. While this is all true, another truth is that making homemade stock is practically effortless, tastes much better than store-bought and is really worth doing. I generally use my own twist on Mark Bittman's recipe from his wonderful book How to Cook Everything.
When you've got the time - and the chicken bones - try my slightly simplified version of Mark Bittman's recipe. His version is pretty simple but I do omit some things. For example, I don't pat the chicken bones dry with a paper towel before submerging them in water which is part of Bittman's recipe. That doesn't make sense to me. Why should I pat them dry if I'm just going to get them wet again?
Chicken Stock
Combine all ingredients in a stock pot and bring to a boil, partially cover and reduce heat to a gently simmer. Cook until meat falls from the bone - about 2 hours. Strain and press on the vegetables and meat to extract as much juice as possible. Refrigerate to allow fat to harden and them skim fat from top. Will last 3-4 days in the refrigerator or freeze but remember to leave head space to allow for expansion when frozen.
Give homemade stock a try, I promise it's worth doing.
When you've got the time - and the chicken bones - try my slightly simplified version of Mark Bittman's recipe. His version is pretty simple but I do omit some things. For example, I don't pat the chicken bones dry with a paper towel before submerging them in water which is part of Bittman's recipe. That doesn't make sense to me. Why should I pat them dry if I'm just going to get them wet again?
Chicken Stock
- 1 chicken carcass with some of meat left on (just the yucky parts you wouldn't eat anyway)
- 1 onion roughly chopped (I don't even bother to take the skin off)
- 1 carrot roughly chopped (if it's clean, I don't bother to peel it)
- 2 ribs celery roughly chopped
- Pinch of dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 4 quarts water
Combine all ingredients in a stock pot and bring to a boil, partially cover and reduce heat to a gently simmer. Cook until meat falls from the bone - about 2 hours. Strain and press on the vegetables and meat to extract as much juice as possible. Refrigerate to allow fat to harden and them skim fat from top. Will last 3-4 days in the refrigerator or freeze but remember to leave head space to allow for expansion when frozen.
Give homemade stock a try, I promise it's worth doing.
