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17 November, 2013

Chicken Stock

Posted in : Freezer Friendly, The Basics on by : Pamela Reynoso

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Chicken stock is a basic  staple in my freezer. My mother and grandmother got me hooked on homemade stock.  There is really nothing like it.  Once you make this you wont go back to store bought.

There are many different ways to start. I have seen chefs use whole chickens, which I think is such a waste.  I prefer to use wings and backbones.  I collect them from the chickens that I am using for other things and keep them in the freezer. Once I have 5 to 7 backbones I get to work.20131127-114442.jpg

What you need:

Chicken wings and backbones

1-2 cups cut up carrots and celery ( the leaves are great for this)

1 onion cut in half

1-2 tablespoons peppercorns

water

20131204-065246.jpgPlace all the ingredients in a large stock pot and fill with water until all the ingredients are covered.  If you add to much water you can always boil it down until your stock has the desired flavor you are looking for. Boil for about 2 hours. remove all the ingredients form the liquid and let cool.  Refrigerate over night.  Any fat in the stock will rise to the top. It should be fairly easy to peel of with a spoon or spatula.  The stock is going to be like jello.  I measure my stock out into 1 cup servings and store 20131204-070958.jpg                                                                                          in the freezer in zip lock bags.

20131127-114421.jpgAfter I have all the stock in the bags I stack  them on a cookie sheet and place them in the freezer.  Once they are frozen I just stack them in the back of the freezer.

I like the zip locks because I can just grab one whenever a recipe calls for it. They defrost fairly fast and there is no waste.