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! To make your own homemade stock, you will need the following:
– one chicken carcass
– two large carrots
– four or so stalks of celery
– one leek
– three brown onions
– four to five cloves of garlic
– two bay leaves
– one bundle of thyme
– one stalk of rosemary
– one bundle of parsley
– a few sage leaves
– a handful of whole peppercorns
– two dried chilies (optional)
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 look like this. 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.
This next time I strained it through a fine sieve, which helped remove any last bits and pieces.
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!
Homemade Chicken Stock