Chicken stock is one of those pantry (or refrigerator) items I like to have on hand at all times. I use it in my rice dishes, soups, stews, and to make sauce. It adds rich flavor to many dishes. When you feel like you have nothing to eat, just add a few ingredients and you’ll have a nice broth soup. My goal each week is to make one batch of chicken or beef stock with a batch of vegetable or Kombu broth. And one weekend replace the one of the stocks for a fish stock.
Always prep your ingredients first before you start.
Here you see the foamy scum that you need to remove before adding in your greens.
Once most of the scum is removed, then you are ready to add in your veggies.
And this is what it should look like once its cooked down for about two hours. Beautiful!
- 10 quart soup pot
- 2 Chickens (whole) use carcass and save meat for a meal.
- 3-4 Carrots
- 4 stocks Celery
- 1-2 Onions
- ½ bunch Parsley
- 4 sprigs Thyme
- 2-4 Bay leaves use more if leaves are not as fresh
- 2-4 Cloves
- ½ tsp peppercorns
- Rough chop carrots and celery. Cut onions in half and peel. Its okay to keep the onion skin on, too. Just make sure to remove the root.
- Optional: tie herbs together and use cloves to pin bay leaf to the onion.
- Remove meat cuts you would like to use for another recipe (breast, legs, thighs). I tend to keep wings, neck, organs for the stock.
- Add chicken carcass to pot and fill with water (almost to the top). Bring to a boil on high heat. Once you see foam (scum) remove it with a fine mesh sieve. Turn down the heat to medium-high to keep stock at a low boil. Once most of the scum has been removed, add in remaining ingredients. Keep at a low rolling boil for about 1 ½ hours.
- Remove from heat and strain with a chinois sieve. Best practice would be to cold quickly in an ice bath before sealing and placing in your refrigerator. What is not used within 4 days, you can freeze.