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No-Waste Chicken Stock

27 Jan

DSCN2181

I love homemade stocks.  They add much more flavor than any store-bought stock could ever offer and although they are time-consuming to make, they are not hard.  I consider homemade stock to be my “secret ingredient” at holiday time.  It’s freezer-friendly and one batch of stock can last a long time.  If you are laying around on a Sunday, make some stock.  You won’t regret it.

One thing that’s always bothered me about making chicken stock is that after the chicken has been simmering for several hours it really can’t be used in anything as it is very rubbery.  But guess what?  Your cat or dog won’t care.  In fact, they will love you for it and you can save yourself about a week’s worth of pet food!

The last great thing about chicken stock is that you can use whatever chicken parts are on sale and it will still turn out great.  This week chicken drummies were on sale, but I could have easily substituted wings or legs.  You really need to use something that’s very bony as this is where most of the flavor of your stock will be derived.  So enjoy my recipe for liquid gold!


Ingredients:

  • 5 pounds chicken parts (wings, drummies, legs)
  • 2 celery stalks, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 small onion, quartered
  • 1 bay leaf
  • 10 black peppercorns, whole
  • 10 parsley stems
  • 10 cups water
  • 1 tsp. salt

Directions for stock:

  1. Roast chicken at 475F for 1 hour, turning once.
  2. Remove chicken from roasting pan and place in stockpot.
  3. Add onions, carrots, and celery to roasting pan and cook for ~30 minutes, turning once.
  4. Add vegetables to stockpot.  Deglaze pan with 2 cups water.  Add to stockpot with 8 more cups water.
  5. Add 1 tsp. salt, parsley stems, peppercorns, and bay leaf.
  6. Simmer slowly for 3 hours.
  7. Remove from heat and strain.  Pour strained mixture into large shallow container and cool uncovered in refrigerator.  Skim fat before using.

Stock will freeze for 6 months.


Directions for pet food:

  1. Allow chicken and vegetables to cool before handling.
  2. Remove all chicken bones from mixture.
  3. Place in a plastic bag and refrigerate for a purr-fect treat!DSCN2184
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6 Comments

Posted by on January 27, 2013 in How-to's, Made from Scratch, Uncategorized

 

Tags: , ,

6 responses to “No-Waste Chicken Stock

  1. Sandi

    January 28, 2013 at 11:51 am

    Hey Fun Foodie,
    I’ve made chicken stock in my crock pot. A total no brainer. I used the carcass from a whole roaster chicken(we ate the meat),organic is best, put it in my crock with celery, carrots, onion,a little salt pepper, parsley and of course water. Let it cook on low for two days, making sure there’s enough water during this time. Add more if you need to. I let it cool, discard the bones and put it in glass jars in the freezer. Long cooking over this time allows all the nutrients from the bones and marrow out into your yummy stock. The more gelatinous it is when it’s cooled, the better. Allow to defrost in the fridge ahead of time.

     
    • afunfoodie

      January 28, 2013 at 12:35 pm

      Hey Sandi!

      I will have to try this method. Stock, nom nom nom!!!

       

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