17 November, 2013
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.
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
Place 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 in the freezer in zip lock bags.
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.