Store bought chicken broth is convenient and up till now, it has always been very inexpensive. On a recent visit to the grocery store I was shocked to find that the price of ready-made chicken stock had almost doubled. Leaving me with a bad case of sticker shock and quite dumbfounded as to how boiled chicken parts and water could cost so much?
That’s why I’m heading to the kitchen to teach you how to make a basic chicken stock that you can keep in your freezer. There is no comparison to homemade and I always keep a few quarts of chicken stock in my freezer, some of them lighter and some of them fuller in flavor that I use in different types of cooking.
I suppose you could say that this is a blessing in disguise, because homemade chicken stock is far superior to anything you can get out of a can.
Step 1: Save Your Parts
Its interesting... that in this down economy, things that use to go in the trash without a second thought, suddenly find themselves in the pot...
To make a full flavored stock you need some meat, bones and skin. Yes, I said skin, truly isn’t that what wings are??? Not to worry, its purpose is to add flavor to your stock and when you chill your stock all the fat will rise up to the top and solidify for easy removal. Then all that's left, is a pot of fat free chicken stock!
Step 2: Parboil and Rinse
Everyone has their own idea about how to flavor their chicken stock. My base ingredients are onion, garlic, celery and carrots. I make my chicken stock very basic so that I can use it in any dish. Then when I’m cooking with the stock I add other ingredients to make it match the dish, such as thyme, bay leaves, parsley or dill.
This is something that you need to keep in mind…
You can make as little or as much stock as you desire. The basic process is to cover the parts with water by about two inches over along with veggies and spices of your choice. Then let it simmer uncovered for about 4 – 8 hours. So don’t feel like you need to make a gallon or none at all.
Step 3: Add All the Ingredients and Let Cook Low and Slow
Step 4: Recipe
4 pounds chicken parts, bones, carcass, wing tips, skin…
1 gal. Water, enough water to cover everything plus 2 inches more
1 med onion, quartered
2 med carrots, cut in to large chunks
2 stalks celery or tops and stem, cut into large chunk
2 cloves garlic
1 Tbsp. kosher salt
1 tsp. whole peppercorns