How To... · Soups and Stews

Chicken Stock

Yup, it is exactly the same as Turkey Stock, but a whole lot more versatile.

In my family, there is a certain traditional flavour we expect Turkey Soup (and stock) to maintain, whereas chicken stock can go in so many different directions.

The beginning is simple.  Start with a pot full (about 2 kilos) of chicken bones, backs, thigh bones, breast bones.   (Honestly, if you are not already doing this, keep a zip lock bag in your freezer and any time you have to remove a breast bone, or de-bone a chicken thigh, toss it in the freezer bag.  You will be surprised at how little time it takes to fill it up.  Once full, it should weigh about 2 kilos, which is enough for  2 – 3 litres of stock. )

Toss the frozen contents of that bag into a stock pot, add water to just cover the chicken pieces.   Toss in 1 onion, quartered, 2 stalks of celery, cut into 2″ pieces, 2 carrots, peeled and cut into quarters, and a handful of parsley stems.

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This batch included chile d’arbole and dried chipotle, along with garlic and cilantro

Now for the fun part; any number of additions can be made in any combinations you like, depending on how you plan on using the stock once finished:  oregano, thyme, dill, ginger, cilantro, dried chilies, garlic, lemons, lime, use your imagination.

Once you have everything in the pot, bring to just below the boiling point over high heat, then reduce heat and simmer for about 2 hours.  Keep an eye on the water level, it should just cover the bones to begin with, and as the stock simmers, the level of liquid will reduce by about 2″.    Avoid letting it boil and try not to stir too much as this will make your stock cloudy.   Remove from heat, cool slightly and strain the broth.  Discard solids  (you can pick the meat off the bones at this point to use in the soup if you like, but my personal opinion is that the meat has boiled so long, all the flavour has left it by now).    Let stock stand, uncovered until it cools to room temperature.  Then transfer smaller containers and refrigerate, uncovered until completely cool.  Do not cover until completely cool or the stock will turn sour and unusable.   Once cooled, any fat can be easily removed and discarded.

And that is it!  Simple.   Stock will keep in the fridge for 5 days.  You can freeze it for up to 3 months.

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