Author Notes: Alex and I are always whining about how we can never find good (or even mediocre) stock at the grocery store, so last week I finally bit my tongue and made some stock myself! So simple, and great to have ready in the fridge or freezer. While this is a chicken stock, you can easily omit the chicken and up the veggies a bit to make this stock vegetarian and vegan. —boymeetsgirlmeetsfood
Makes: about 4 cups
Ingredients
-
1
chicken carcass
-
2
large carrots
-
4
stalks of celery
-
1
leek
-
3
brown onions
-
5
cloves of garlic
-
2
bay leaves
-
1
bunch thyme
-
1
sprig rosemary
-
1-2
teaspoons whole peppercorns
-
2
dried chillies (optional)
Directions
- Start by chopping the carrots, leek, onion and celery into large pieces- thirds or so. Place them in a large pot with the chicken carcass, a few dried chilies, the herbs and peppercorns. Fill the pot with just enough water to cover all of the vegetables and chicken. Cover the pot and bring to a boil.
- Once the stock has been brought to a boil, bring it down to a simmer and let it simmer for several hours. Occasionally remove the lid from the stock and skim off the scum with a spoon, and then stir.
- After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
- Next, strain the liquid through a colander into a large bowl. Sometimes one strain isn’t enough to form a clear liquid, so toss out the solids and strain it once more.
- Put the stock in a few containers- maybe one to freeze and one to refrigerate, and you’re done! Stock in the freezer should last ages, and stock in the fridge will last up to 5-7 days (I would plan on using it sooner rather than later- see any of the risotto or soup recipes on this blog for inspiration!). A simple and delicious day time task that is so rewarding- expect a recipe up on the blog soon that highlights our wonderful homemade stock!
1 of 4
2 of 4
3 of 4
4 of 4