Culinary Therapy

Homemade chicken stock is a great thing for any cook to have on hand. And in these days of economic woes and wildly cold weather, homemade stock can be inexpensive and therapeutic. Whether you’re snowed in, sick, or just craving comfort on a Saturday afternoon or chilly Friday night, you will never regret a session of stock making.

ChickenstockMaking stock from scratch takes a little time, but not a whole lot of effort. The steps are easy. Here’s my personal recipe:

1. Prep: Combine the following with 8 cups of cold water in a Dutch oven:

1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
3 springs of parsley
3 sprigs of thyme
1 garlic clove
5 whole black peppercorns
1 whole roasting chicken (about 3 1/2 pounds)

2. Simmer: Bring to a boil; reduce heat and simmer for 2 hours (skimming the foam from the top is ideal).

3. Strain. Pour through a strainer to remove the solids. Cool the stock, uncovered, to room temperature. Cover and chill overnight. Skim the fat.

Storage: You can portion the stock in about 1 3/4 cup servings (the size of a standard can of broth) and freeze them for up to 1 month.

MONEY SAVING TIP: I like to remove the breast fillets from the whole chicken before adding it to the stock, stretching my investment in the chicken.

For a richer stock, try our recipe for Brown Chicken Stock.



COMMENTS

  1. Tiffany Vickers

    You can pull the cooked meat from the chicken and use it in your soup! It can be less flavorful than chicken that has not been boiled for so long. It is great to use that reserved breast meat for this purpose!

    January 26, 2009 at 2:18 pm
  2. Kim

    Is there anything you can do with the chicken after the stock is done, or do pretty much have to toss it out with the vegetables?

    January 24, 2009 at 6:12 pm

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