Chicken Stock made from a whole chicken, chicken backs, wing tips and leftover roasted chicken carcasses, all saved up in the freezer.
Making a homemade chicken stock is a breeze, whether it's from a whole cut up chicken, chicken backs, pieces and parts, or just a leftover carcass. No bones go into the garbage around here - they are either turned into a stock or bagged and put into the freezer to make a stock later.
Here's how to make it.
Recipe: How to Make Homemade Chicken Bone Stock
©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours
Yield: About 4 quartsIngredients
Instructions
- 1 (3 to 4 pounds) whole raw chicken
- 2 to 3 pounds of chicken backs, leftover chicken carcasses, or other parts that you've saved
- Water to cover, plus two inches
- 2 whole celery ribs with leaves, rinsed and cut into large chunks
- 2 large carrots, unpeeled, rinsed and cut into large chunks
- 1 large onion, unpeeled and quartered
- 4 sprigs of fresh parsley
- 2 bay leaves
- 1/2 teaspoon of whole peppercorns
Split up the whole chicken into quarters and break up any other parts. If using a carcass, clean the chicken of most of the meat and set aside the meat to use or freeze for later. Place the cut up chicken or bones into a tall 10 quart or larger stockpot, add enough fresh cool water to cover the chicken plus about two inches, about 4 quarts. Cover pot and bring to a boil, reduce heat, remove the lid and low simmer (do not boil!!) uncovered, skimming off any foam that accumulates. When foam subsides, add the celery, carrot, onion, parsley, bay leaves, and peppercorns. Cook, uncovered, at a steady but low simmer for about 2 hours, or longer.
Strain stock into another container. Discard the vegetables. Set the stock aside to cool, then refrigerate or freeze.
Cook's Notes: This recipe also applies to a turkey carcass. Make this in a half batch by using a Dutch oven and only the 3 pounds of chicken carcasses, bones, and other extra parts that you have reserved in the freezer - wings, thighs, backs, whatever you have on hand. Never throw these parts away - they make a wonderful stock. Reduce vegetables and seasonings by half and add enough water to cover plus two inches. You can also use a mixture of water and commercial chicken broth for richer flavor. This should yield about 2 quarts.
Tips: Take care when you strain the final product be sure to strain into another container. Don't pour it down the sink after all that work - yes, I've actually done that before. If you are making this ahead and have time, let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily skim off most or part of it to reduce fat in the stock. I like to freeze stock in quart sized zipper freezer bags because they lay flat.
Slow Cooker: Add carcass/bones and water to slow cooker. Cover and cook on low for 6 hours. Add remaining ingredients, cover and continue cooking on low for 2 hours.
Instant Pot: To bring out the most flavor, roast bones, tossed with a little olive oil, on a rimmed sheet pan at 425 degrees F for about 30 to 45 minutes. Transfer bones and remaining ingredients into a 6 quart pot. Add water, stock or a combination to the fill line, seal and set for a total of 2 hours, in increments as needed. Let pressure release naturally, then strain and finish as above. A long pressure cook is necessary to break down the bone gelatin. For basic stock, 45 minutes is about right.
Source: http://deepsouthdish.com
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