This little lady is cute as a button, but she’s also gonna make some yuuuummy stock!
Like the sign of a good stock, it’s clear: you should be making your own stock! Homemade stock sets your food worlds apart from the food of other cooks, and it’s not as big of a production as you think – it’s great for a lazy Sunday afternoon. Get it going and put on a movie or clean the house. Once you get it in the pot, it just sits there on the stove for a few hours. And, in case you’re still using water (like some kind of fool)- you should be using stock for just about everything savory that calls for water: lentils, rice, beans, soup – all of it. It’ll triple the depth of flavor.
I do, though, know it can be confusing. It can be daunting. What parts of the chicken (sub: beef, or veggies, or whatever…) do I use? Well…use any parts…that’s kinda the point of stock….you can use new parts or you can use left overs that you’ve saved. Generally, its the discarded, post-butchery parts that are used for stock, so if you’re going to the market or the butcher for it, just say:
“Hello sir/madam. Do you per chance have any chicken (sub: veal, turkey, beef) parts for stock?”
and they’ll generally know what you want (they might think you talk funny, though). Necks, backs, left over bones from de-boned breasts, you can even use feet. All that business. Anything, really. Except for kidneys, livers and hearts and innards (aka offal) – The innards, generally get really bitter and gross when boiled.
You can also use legs, thighs, whole carcasses. Whatever you have around works fine. If you just roasted a chicken last night and you have all the left overs – that is the most perfect.
How I get it together:
1. I keep a big ole tupperware in the freezer that I fill up with veggie scraps from cooking and veggies from the fridge that have become less that super perfect, and then another ginormous tupperware of meat scraps (bones from dinner, carcasses from whole roasted bodies, etc). As an example, a friend of mine asked recently:
“Ally, I get fried chicked all the time from the place down the street, can I use those bones?”
“Totally you can!” I said.
Shove them in the freezer and save them up until you’re ready. You don’t have to do anything to them. Leave the left over fry on, whatever. Then, when you have enough, or you’re ready, get started. What I do – if I don’t have enough when I’m ready, I head to the market and I buy what I need. No biggie. It’s so simple, forgiving and versatile.
2. The frozen items that I’ve (you’ve) saved are fine to go directly into the boiling bucket (the stock pot), but to really amp up the flavor in there, defrost a bit (doesn’t have to be too serious) and roast them at 450 in the oven until they get a little brown and they become veggies and bones again. Be sure to use two separate sheet pans (one for the veggies, one for the bones) because they’re going to be done at different times and you don’t want them to be “cooked” – not soft, not squishy – especially the vegetables! You just want to barely start smelling them, and then take them out. They should still be fairly hard, the bones should be just defrosted and smelling delish.
3. Here’s the loose recipe. Remember, this is stock, you can always add water, so you want it stronger if anything. An estimate for proportions should be about 2 parts chicken to 1 part veggies, and best is in a 5 gallon stock pot.
For 2 1/2 pounds or so chicken, add:
- 2-3 celery, halved crosswise and halved again lengthwise (leaves included)2
- a few carrots, halved crosswise and quartered lengthwise
- 1 1/2 or so onions (yellow and/or white), peeled and quartered (root on, so it stays together)
- 1-2 leeks, halved lengthwise and cleaned out of any dirt in the layers
- 1/2 bunch parsley, just the dirty bottoms trimmed
- 1 small palmfull whole black peppercorn
- 1/2 bunch thyme (fresh)
- 1/2 bunch oregano (fresh)
- 3-4 bay leaves
- just a sprig or two of rosemary (fresh)
- 2 whole flowers of garlic, top cut off and as much peel removed as possible
*most people tie herbs together and wrap them into cheese cloth, but my theory is that if you are simmering it at a low enough temperature and you strain it, it’s fine; throw everything in and make it easy on yourself. I’ve always done it that way and my stock is awesome.
Cram this all into your 5 gallon stock pot, and fill it to the brim with water. It should look like this:
Everything should be packed in there so that the liquid that comes out is rich – you can always water it down if you want it more bland, but you can’t make it more flavorful once it’s done.
Once you turn on the heat, start the chores around home, turn on a movie, whatever. Make sure it doesn’t turn up to a heavy boil. At most, you want a heavy simmer (NO boil!). Check it here and there, give it a stir to make sure nothing is sticking to the bottom or sides.
Skim the impurities and some of the fat that will come off the chickies that rise the surface (it looks like wierd foam). Just use a big spoon, skim it off and throw it out; this is a huge boost in how to get a beautifully clear stock.
Keep peeking in, skimming and stirring here and there, salting it mildly as you go, and give it a taste in a couple hours.
Let it simmer for 3 hours, and start tasting. It should take 3-4, maybe 5 hours for really rich, good chicken stock. Taste along the way, salt along the way, skim along the way and when you like it, take it off the heat to cool and then strain through a fine strainer or cheesecloth into glass jars when done.
And look at how beautiful that stock is! Use it in everything now!