Making the Basics: Chicken Stock
Yesterday I shared one of my favorite strategies for making weeknight meals a little bit easier by keeping shredded cooked chicken on hand in the freezer. When the chicken meat has been shredded and stored, we use the remaining bones and scraps for making chicken stock. This requires so little time but has a big payoff. I usually get about four quarts of stock each time I make it, and considering the price of a single quart of broth from the store, this is definitely a money saver. Added perks are being able to control the amount of sodium in the broth, and less waste since you can reuse your containers. Oh, and it tastes better too. Win! If you don’t have time to make the stock right after you roast the chicken, no big deal. Just toss the bones and scraps into a bag and freeze them until you are ready. As with the shredded chicken, I freeze the stock and then thaw it out as we need it. Try making your own veggie stock too. It’s just as easy and delicious.
*The storage containers seen here are from Garnish. I always store my stock in these!
Yield: about 4 quarts
1 tbsp. olive oil
2 medium onions, halved
3 large carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 chicken carcass plus any extra chicken scraps
3-4 quarts of water
1 teaspoon black peppercorns
1 tablespoon kosher salt
Few sprigs of fresh thyme and rosemary
Heat the olive oil in a large stock pot (about 5-6 quarts) over medium-high heat. Add the onions, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables begin to brown slightly, about 5-10 minutes. Add the chicken carcass to the pot. Add enough water to nearly fill the pot. Stir in the peppercorns, salt and herbs. Increase the heat to bring the mixture to a boil. Reduce the heat to a very low simmer and let simmer 4-5 hours. Let cool slightly.
Pour the stock through a fine mesh strainer into a large pitcher or bowl to remove the solids. Cover and chill in the refrigerator. A layer of fat will form on the surface, which can be skimmed off and discarded. Transfer to storage containers and freeze until ready to use.