Classic Chicken Stock

Chicken stock is the most versatile and easiest to make, really it’s like a gateway stock to a life and freezer full of different stocks.  Every rotisserie chicken carcass, every bone that has been de-boned is saved until I have a gallon bag full of chicken bones.  If I’m out of stock but I don’t have enough bones yet, Asian supermarkets are the best place to find cheap cuts to use.  Asian stores don’t waste anything so you can find chicken backs, necks, or even chicken feet, which make the best stock but that’s a blog for an other day. Chicken stock is easy to make, add it to just about everything for that extra yum factor. All you’ll need is some herbs and a simple Mirepoix (2 part onion, 1 part carrot, and 1 part celery). I love to use the very center of the celery and the leaves; they’re the most under used part.  So, here it is my Chicken Stock method…

Chicken Stock2

 Classic Chicken Stock                                                                                                                   Yield: about 4 quarts

1 pound of Chicken Bones (rotisserie chicken carcass works great)

2 medium Onions

4 Carrots

Celery center with leaves the same amount as the carrots

1/2c white wine (optional)

1T Olive Oil

4 crushed garlic cloves

2-3 bay leaves

1T Celery seeds

1T Granulated Onion

1T Granulated Garlic

1T Italian Seasoning

1/2 bunch of Italian Parsley

2t Ground Pepper

3T Salt (to start)

Water

To Start:  Rough chop onion, celery, and carrots (Mirepoix 2 parts Onion x 1 part carrot x 1 part celery) you still want them to be about the same size.  The amount of onion, carrot, and celery may differ, but the main thing is that you want 2 parts onion, 1 part carrot, and 1 part celery.

Step One:  Add oil to an 8qt pot then add the mirepoix (salt) cook until the onions are translucent.

Step Two:  Then add all the herbs and spices except the parsley and salt and pepper, sauté for a minute to open the dried herbs up.

Step Three:  Add all the chicken bones and de-glaze with the wine. Once the smell of wine is gone, add water until the mixture is covered with water until it’s about 2 inches over the bones.

Step Four: Add garlic, pepper, salt, and parsley.

Finishing: Bring to a boil and let the stock simmer as long as you can but at least 6 hours.  Usually I start in the late morning and bring it off the stove at bedtime.  I let the stock sit in the fridge over night (mainly because I just don’t want to deal with it at the end of the day).  The next morning I pull off the weird gross disk of fat that has settled on the top then strain the stock using a colander inside my biggest boil.  If there is any meat left on the bones I pull that for future use and toss the rest of the solids in the trash.  I then ladle my stock into quart-sized containers and freeze. I usually get about 4 quarts of stock from this but it could very.

Chicken Stock Pin

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