Saturday, June 16, 2012

Easy Chicken Stock

Making chicken stock is fool-proof. Dump a bunch of ingredients in a pot and let it simmer for hours, while you take care of other important things. Instead of throwing away the chicken carcass/bones, it gets used for flavoring a bunch of future dishes. Everyone has carrots, celery and onion on hand - so this is a pantry cleaner. You can also save the shavings from carrots, leaves from celery and other odds and ends as part of flavoring this stock. Re-purposed food!

If you want to removed any excess fat, once the chicken stock has cooled, place in the refrigerator for about a day. The next day, any fat should float to the surface. Just use a slotted spoon to scoop the fat solids. 

Storing the stock in the fridge in glass jars makes for an easy flavor enhancer to simple dishes such as rice or soups. Use it as you would water, but reduce the amount of salt you may use in the dish. You can also freeze the stock and use it as needed. You can store it in freezer safe containers or an ice cube tray (for instant portion control). I like to freeze at least 1 ice cube tray with stock. It makes for a quick flavor boost to any entree. 

Easy Chicken Stock

Cook Time: at least 4 hours
Prep Time: < 5 minutes
Serves: Makes about 8 cups of stock

  • 8 cups of cold water
  • 1 chicken carcass
  • 2 large carrots, cut into large chunks
  • 3 stalks of celery, cut into large chunks
  • 1 large onion, quartered
  • 2 garlic cloves, smashed
  • 5 sprigs of fresh thyme
  • 3 fresh bay leaves
  • 1 tsp of dried coriander seeds
  • 1 tsp of sea salt
  • 1/2 tsp of pepper
  • extra salt and pepper, to taste
In a large stock pot, add all of the ingredients over low heat. Cover and let simmer for at least 4 hours. Stir on occasion. 

Once the stock is done - using a colander, drain the stock from the pot into a large glass jar or bowl. Allow the stock to cool. Keep in the fridge for up to a week or freeze for use later. 

1 comment:

  1. I never thought to remove the fat from refrigerated stock ... Another great idea Laurie!