Homemade Chicken Stock


Homemade Chicken Stock 

From Ina Garten

Making your own chicken stock is clearly not necessary.  According to me, and according to most sane people.  BUT, something strange happens when you watch enough episodes of Martha Stewart and The Barefoot Contessa.  Sure, at first you mock the TV screen and joke about fetching eggs from your chickens out back.  But then one day you wake up and say something absurd to your husband: “honey, I think we should make our own chicken stock today.”  And then, because he’s been second hand smoking this crazy food babble for the past 3 years, he agrees to the process of sitting around all Saturday afternoon to make this happen (to be fair, college football season makes the sitting around part less objectionable for him).

So what was the result?  Actually, a pretty awesome product for what was really very little work.  Everything goes into the pot whole or nearly whole, so there’s not much hands on effort.  And it makes a TON of stock, so thanks to some Gladware and our new freezer in the garage, we’ll be enjoying this super rich stock for a while to come.

Ingredients

  • 2 large roasting chickens
  • 2 large yellow onions, unpeeled and quartered
  • 4 carrots, unpeeled and halved
  • 2 stalks celery with leaves, cut into thirds
  • 3 parsnips, unpeeled and cut in half
  • 15 sprigs fresh parsley
  • 10 sprigs fresh thyme
  • 15 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 1 1/2 Tbsp coarse salt
  • 1 1/2 tsp whole black peppercorns

Preparation

  1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns into a 12-quart stockpot.
  2. Add 5 quarts of water and bring to a boil.
  3. Simmer, uncovered, for 2 hours.
  4. Remove the chickens and place in a big bowl.  Pull the breast meat off both chickens.
  5. Return the carcases and all scraps to the pot.  Simmer, uncovered, for an additional 2 hours.
  6. Strain the entire contents of the pot through a colander and discard the solids.
  7. Chill the stock overnight.
  8. The next day the fat will have congealed on the top.  Skim it off with a ladle.
  9. Use immediately, or pack in containers and freeze for up to 3 months.

Makes about 4 quarts.

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