Chicken Stock
Recipe by Nicole Thom-Arens
Makes 12 to 14 cups
For years, I avoided making my own chicken stock. I thought the box was just as good as what I could make and far easier. While buying is almost always easier than making, homemade chicken stock mostly just requires time and a little forward thinking. Once I gave it a shot, I was shocked at how easy it was to achieve great-tasting stock from simple, clean ingredients.
When you roast a whole chicken or pick up a rotisorie chicken from the grocery story, reserve the carcass along with the bones from the cooked chicken, any remaining chicken skin, and any unused dripping from the pan. Store everything in a freezer bag and freeze until you have the time to allow the stock to simmer for 3 hours. The finished stock freezes beautifully until you’re ready to use it.
Ingredients:
5 quarts of water1 chicken carcass, skin, and drippings1 large yellow onion3 stalks celery2 large carrots5 cloves garlic, smashed1/4 cup dried shiitake mushrooms1 teaspoon black peppercorns1 tablespoon kosher salt (Reduce to 1/2 tablespoon if not using Diamond.)1 teaspoon dried dill2 teaspoons dried parsley1-inch piece of ginger, sliced
Instructions:
1. Fill an 8- to 10-quart pot with five quarts of water. 2. Add all remaining ingredients. Leave the skins on the onion, garlic, and ginger.3. Bring the mixture to a boil. 4. Reduce the mixture to a simmer and cook for 3 hours. (You can skim the fat from the stock while it is simmering, but I just wait to remove it after the stock is frozen. The fat comes to the top of each jar and freezes in a single layer. I find it much easier to remove it this way.)5. After three hours, the stock should have reduced by a couple of quarts. 6. Strain the stock into a large bowl. Discard the chicken, vegetables, and aromatics.7. Ladle the stock into jars—be sure to leave at least a quarter of the jar empty to allow for expansion during freezing. 8. Allow the stock to cool before sealing with appropriate freezer-safe lids.
When you roast a whole chicken or pick up a rotisorie chicken from the grocery story, reserve the carcass along with the bones from the cooked chicken, any remaining chicken skin, and any unused dripping from the pan. Store everything in a freezer bag and freeze until you have the time to allow the stock to simmer for 3 hours. The finished stock freezes beautifully until you’re ready to use it.
Ingredients:
5 quarts of water1 chicken carcass, skin, and drippings1 large yellow onion3 stalks celery2 large carrots5 cloves garlic, smashed1/4 cup dried shiitake mushrooms1 teaspoon black peppercorns1 tablespoon kosher salt (Reduce to 1/2 tablespoon if not using Diamond.)1 teaspoon dried dill2 teaspoons dried parsley1-inch piece of ginger, sliced
Instructions:
1. Fill an 8- to 10-quart pot with five quarts of water. 2. Add all remaining ingredients. Leave the skins on the onion, garlic, and ginger.3. Bring the mixture to a boil. 4. Reduce the mixture to a simmer and cook for 3 hours. (You can skim the fat from the stock while it is simmering, but I just wait to remove it after the stock is frozen. The fat comes to the top of each jar and freezes in a single layer. I find it much easier to remove it this way.)5. After three hours, the stock should have reduced by a couple of quarts. 6. Strain the stock into a large bowl. Discard the chicken, vegetables, and aromatics.7. Ladle the stock into jars—be sure to leave at least a quarter of the jar empty to allow for expansion during freezing. 8. Allow the stock to cool before sealing with appropriate freezer-safe lids.