More...How To Make Chicken Stock
Making your own chicken stock is so easy, you will wonder why you’ve been buying cans of broth all these years. Store in freezer for up to three months or in fridge for up to 5 days. Will turn into jelly in fridge, heat it up and add a little water.
You Will Need
- 1 Chicken carcass
- 1 Large stock pot
- 1 Fat separator or large glass bowl with turkey baster (optional)
- 3 carrots cut into large chunks
- 1 large onion, quartered
- 4 ribs of celery, cut into large chunks, with the leaves!
- 3 tbsp. Even amounts of parsley, rosemary and thyme
- 1 strainer with handle
- salt and pepper to taste
Step 1: Assembly
Put carcass into pot. Cover with water approximately one inch over carcass.
Step 2: Simmer
Add remaining ingredients, bring to boil, lower to simmer. Simmer uncovered for 4 to 6 hours adding water as needed. Skim off any foam that rises to the top. Add salt and pepper taste before last hour.
Step 3: Fat separation and storage
Ladle out and discard chicken parts and vegetables. Strain stock into large glass bowl. Let cool in fridge for 2 hours to separate fat. Decant by either using a fat separator and pouring into to storage containers or by pulling stock from the bottom of the bowl with the turkey baster and squirting into containers.
Save time by skimming off top layer of fat from cooled bowl with a spoon. You may not get all the fat but it is less labor intensive than the fat separator or the turkey baster.
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