Making jus and reductions — Fine dining reduction sauces such as jus rely heavily on the natural thickening power of gelatin to create that luscious, silky consistency. Just plonk everything in a pot and let it simmer for 3 hours, and strain! I use chicken bones to make chicken stock. I find that it makes a great all-rounder, clear stock with good flavour at store-bought strength. Specifically, I use chicken carcasses , also known as chicken frames, see photo below which litre for litre are the most economical cut.
What is a chicken carcass? The balance of meat, bone and residual fat on a chicken carcass gives an excellent balance of flavour, valuable nutrients and collagen, as well as making a nice clear stock.
Some recipes will opt to use chicken pieces with meat and skin to make stock. I share my thoughts on this below! Also, because chicken breast is fairly neutral in flavour, you need a lot to extract enough flavour to make a decent stock.
Skin-on, bone-in chicken pieces , like thigh and drumsticks — While they make very flavourful stocks, the skin and fat makes the stock greasy and there will be quite a slick of oil floating on top of the stock.
This is a little too fatty for many purposes, such as making nice clear chicken noodle soups. Wing tips — Wing tips are packed with gelatin and flavour, being a dark meat. I think if you made a whole batch of stock using just feet it would be far too gelatinous!
In fact, even when making a traditional chicken noodle soup using a whole chicken , I always add a small touch of stock powder to give the soup stock a little boost. Giblets — Giblets refers to the heart, liver and gizzards of chicken that are sometimes bundled up and stuffed inside the cavity of store bought whole chicken.
They are provided with the intention to make gravies and sauces. If you have some, by all means throw them in with the bones! I would not make a stock with just a big bag of giblets however, as it will be quite offal-ly! Frame of cooked whole chicken — The carcass of a roast chicken will not provide enough flavour for homemade chicken stock. Bay leaves, thyme, parsley , black peppercorns — Herb and spice aromatics, a fairly standard selection for most stocks including beef stock and vegetable stock.
Onion, celery and carrot — Again, familiar building-block ingredients in most stocks and many Western dishes. The root vegetables add subtle sweetness as well as a freshness and complexity to the stock.
Cider vinegar — A little vinegar helps extract nutrients from the bone. We only use a splash, you cannot taste it nor does it make the stock discernibly sour at all. A brown stock refers to a stock where the bones are roasted and the tray deglazed before simmering, as you would do with beef stock.
A brown chicken stock has a deep, complex, roasted flavour as well as a darker colour. A white chicken stock on the other hand simmers raw bones. Just dump everything in a pot, add water and simmer!
If not, do a bit of pushing and poking to rearrange the carcasses and ingredients more snugly in the pot. Try not to break or crush the bones else this will make the stock murkier. We want everything submerged so the water gets infused with flavour.
The carcasses will collapse once it starts cooking and end up under the water. Scoop off scum — Bring the pot to a rapid simmer over medium-high heat. As it starts getting hot, you will see foam on the surface which is the impurities in the chicken. Scoop it off and discard to keep your stock nice and clear. Then leave to simmer for 3 hours with the lid off.
After simmering — The photo above shows the water level after 3 hours. Your chicken stock is done! Now we just need to strain it, remove excess fat if you want and store it! Strain — Using the lid of the pot to hold back the bones and vegetables in the pot, strain the stock through a fine mesh strainer into another pot or large bowl.
I use a pot in case I need to reduce it to the right amount see below.. But it is rarely a perfect world! If you have less, than this just top up with water. If you ended up with more than about 2. However, I do pick off excess meat for Dozer! But after that, I just discard the remnants. Divide between storage containers — At this point, I divide the stock up into jars or containers which allows the stock to cool faster.
I store my chicken stock in 1 cup multiples which I find quite handy for use. Always label your containers with the quantity of chicken stock and date you made it! Cool then refrigerate — Once the stock is cooled to room temperature, place them in the fridge to fully cool.
Never put hot stock in the fridge! Solidified fat — As the stock cools, the fat will rise to the surface. Broth is usually thinner and made from chicken meat, while chicken stock is made from simmering bones for a long time. Chicken stock is usually thicker and has a richer mouth feel from the gelatin released from the long-simmered bones. Let the stock cool completely before refrigerating or freezing. When you are ready, pour into glass jars and refrigerate.
If you are freezing, you may want to ladle off some of the excess fat on the surface. Pour into plastic tubs with well sealing lids.
Leave at least an inch of head space to allow room for the stock to expand as it freezes. Stock should last a week or so in the fridge, and at least several months in the freezer. Leftover bones and skin from 1 large cooked or raw chicken carcass, or from 2 rotisserie chickens. Celery tops and 1 large celery rib, cut into 2-inch segments.
Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. If making stock for future use, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
Coat the bottom of a large 12 quart stock pot with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and cook, occasionally stirring until the chicken is no longer pink. Add the onion, carrot, celery, parsley, leek or green onions if using , and bay leaf to the pot.
Cover with 6 quarts of cold water. Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot this usually happens in the first half hour of cooking , skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot.
Use a large metal spoons with holes in it or a " spider ladle " to ladle out the cooked chicken and vegetables. These aren't really good to eat, by the way. After 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock. Use a large sieve lined with dampened cheesecloth or a dampened paper towel or if using a very fine mesh sieve, no need to line , and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.
Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half.
This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. Hi there, you can use your slow cooker. Same thing for the garlic. Those bits also end up rising to the top and getting trapped in the oil when you want them in the water. You also need to skim the natural scum that is released before straining it. I do that throughout the cooking period. With that scum I also skim the oil.
If the oil has herbs in it they end up getting scooped up as well, another reason they should be in a cheese cloth. The refrigeration process solidifies the remaining fat making it easy to remove the last bits of it. Easy banana bread…. So this chicken stock makes great banana bread?!?! Reply Eliana October 15, , am Homemade stock is so easy to make and is waaaay beter than the store-bought stuff. This recipe and technique looks like a keeper to me.
Thanks Eliana, it is the technique I was taught in school. It leaves you with a simple, clear and delicately flavored stock. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook!
Save my name, email, and website in this browser for the next time I comment. Here you will find easy recipes for home cooks that you will want to make again and again. More about us…. This is my favorite recipe for carrot cake! One of our most popular recipes! Just… Read more. You can use other herbs here such as thyme, rosemary or bay leaves for a bit of extra herb flavor if desired.
A clove or two of garlic can also be added to for a light garlicy flavor. This should keep well in the fridge for 5 — 6 days or frozen for 2 months. Cool completely before freezing and allow 1-inch space at the top for expansion. Just cook on low heat 8 — 12 hours or high heat 4 — 5 hours. You can also make it in the Instant Pot, set to 45 minutes let pressure come down naturally for 10 minutes. Then use the bones that are left to make this delicious homemade stock.
I do like to under season slightly to taste for this reason. I always keep mine in the low sodium side anyway then add more when I cook with it as needed. Good, basic recipe. More Comments.
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