The very first thing we learned to cook in Culinary school was stock. We made chicken, beef, fish, and vegetable stocks. It is a basic and important skill as stocks are foundational to so many foods. I know it may seem daunting or time consuming but it actually takes very little effort, comes together very quickly and you just go about your life while it simmers away. I understand that you can buy chicken stock at the store, but I promise this tastes better, is healthier, you know exactly what is in it and it is cheaper! Who wouldn’t want to make it, right? 🙂
Let’s start with the bird. I love Costco’s rotisserie chicken. They are a bargain! Other stores are selling much smaller birds for much more money.
First, we remove the meat from the skin and bones. I know this may not be your favorite part but it really goes much quicker than you think.
TA DA! Just look at that moist, delicious meat. Notice I placed the skin and bones back into the black plastic container the chicken came in, this is because I don’t want the stock to miss out on all the flavorful drippings in the bottom of the container.
I drop the bones, chicken and juices into a large, heavy pot and fill the black container full of water, three times. This is 12 cups of water. Now let’s talk aromatics. You may notice how many recipes call for onion, carrots and celery. This is called mirepoix (mee-ruh-pwah). It is as basic as stock and as a general rule it consists of 2 parts onion, 1 part, carrots, 1 part celery. Along with the mirepoix, I add garlic cloves, peppercorns, kosher salt, bay leaves, thyme and parsley.
Am I the only one who thinks that is beautiful? i just love REAL, hand-made, home-cooked food. Do you see that the onions, and garlic have the peel on them and that the celery leaves are still on? This is one of the reasons this is such a delicious, and quick recipe. Because stocks are strained after cooking, there is no need to peel, chop or remove these things. They add flavor and depth to the stock. Now bring this pot to a boil, cover and then reduce to a light simmer for 4+ hours.
Viola! You just made rich, delicious chicken stock from scratch! Now we strain the stock and you have a few different options. This stock can be used immediately, refrigerated for up to a week, placed in jars or plastic containers and frozen for up to 6 months (please be sure to leave a few inches of space at the top for the stock to expand while freezing), or you can even bottle and process this beautiful stock and store in your pantry for a few years. Refer to the Ball website for instructions on how to do this.
Place a fine strainer over a large bowl or measuring bowl to catch all bones, veggies, etc.
I made this yesterday and I got 10 cups of stock from this recipe. I used it to make chicken and dumplings soup which was super yummy!