Sunday, February 17, 2013

Make the most of your meat with stock!

Chicken Stock:


Want to get the most use out of your meat? Then make stock! 

To make chicken stock, all you need are those left over inedible bones and bits from a whole chicken, water and a handful of vegetables. Basically, you simmer the bones with some flavorful vegetables in water to create flavored water, aka stock. We happened to have carrots, celery and onion on hand, so this was our recipe, but it works with many other vegetables. 

As a rule of thumb, we advise using enough vegetables/vegetable scraps to fill up 1/4 of the pot you're using. Vegetables with strong flavors, root-crops in particular, do well for this. Turnips, beets, radishes, onions, celery, carrots, (I would avoid potato, it's not flavorful enough, really more of a sponge for flavor). You can also keep your vegetable scraps of these foods--ends of carrots, bottoms and tops of celery, onion pieces, broccoli stems, stems of chard or kale--and keep them in a bag in your freezer until you're ready to make stock. Or if not, you can view it as a way to use those vegetables that are on the edge of their shelf life.

The longer you let your stock simmer and stew the stronger and more flavorful it gets, so we recommend starting it in the morning.

Chicken Stock

-1 Carcass of your whole chicken
-16 cups of water (More or less depending on pot size and amount of ingredients on hand)
-2 large carrots
-1/2 head of celery
-1 onion
-1 bay leaf
-A handful of parsley stems, tied together 
-3-4 cloves crushed garlic



1. Roughly chop up your vegetables.

2. Add all of your ingredients to a pot, bring to boil.

3. Reduce heat to a simmer, cover and let simmer for at least 3 hours. The longer, the better.

4. Strain the pots contents, then press the vegetables and meats in the strainer over the pot to get out all the yummy juices. 

5. Use or freeze.



2 comments:

  1. I like to pour some of my cooled concentrated stock into a couple plastic ice cube trays to freeze. Then pop the stock cubes into a ziploc bag or container for use later. I can grab one or two from the freezer and toss right into whatever I am preparing. I compound herbed and flavorered butters and freeze into small (2Tablespoon)sizes for the same cooking ease. Love, Love, Love homemade stocks!!!! :)

    ReplyDelete
  2. Nice! I've heard of doing that with compound herb butter but that makes total sense to do with stock! We'll have to try it, thanks Lisa!

    ReplyDelete