Recipe

Money in the Bank

Recipe
No Questions Yet

Photo by Loulies

This recipe was entered in the contest for Your Best Chicken Broth
Chef
Loulies's Notes: You ask: Why make chicken stock from scratch? Well, put simply, you cannot make any decent bowl of soup from a canned broth. Beside the obvious taste difference, homemade chicken stock contains...
You ask: Why make chicken stock from scratch? Well, put simply, you cannot make any decent bowl of soup from a canned broth. Beside the obvious taste difference, homemade chicken stock contains the gelatin (essentially concentrated proteins), derived mainly from bones and cartilage, which imparts a rich, silky texture to true stocks and broths. Our recipe has the added bonus of giving you a whole cooked chicken, which can be used for salad or any other use. It’s worth the investment.

Expand Collapse

Makes 2 Quarts

1 (4 to 5 pound) whole chicken, without giblets Ask a question about this ingredient

1 tablespoon salt Ask a question about this ingredient

2 medium onions, quartered  Ask a question about this ingredient

2 carrots, chopped Ask a question about this ingredient

2 ribs celery, chopped  Ask a question about this ingredient

3 sprigs, parsley Ask a question about this ingredient

2 bay leaves Ask a question about this ingredient

5 black peppercorns Ask a question about this ingredient

Place all ingredients in a large pot. Fill with 3 quarts cold water or enough to cover the chicken. Bring the water almost to a boil over high heat. Reduce heat to low. Simmer partially covered for 1 hour, skimming off any foam or scum that rises.
Ask a question about this step
Remove the chicken and pick off the meat. Return the carcass to pot. Simmer uncovered another 1 to 1-1/2 hours. (Or, continue to simmer the whole bird, meat and all.)
Ask a question about this step
When the stock is cool enough to work with, strain it through cheesecloth (or a fine-mesh sieve or strainer), first pressing the solids to extract as much juice as possible and then discarding the carcass, herbs, and vegetables. Let cool to room temperature before refrigerating. Can be refrigerated (covered in an airtight container) for up to 3 days, or frozen for 3-6 months. Fat will congeal on the surface when cold, which actually helps preserve the stock; remove and discard it before use. Prior to use, bring to a boil for 1-2 minutes. Use as a base for soups and sauces.
Ask a question about this step
Variation: Chicken Stock from Bones & Pieces: Instead of a whole chicken, substitute 5 to 6 pounds chicken wings, backs, ribs, and other bony parts (including feet if you can find them). Simmer continuously for 2 hours.
Ask a question about this step
Bonus for Dog Lovers: If you have a dog it will love the remaining scraps and crumbly bones put through a blender or food processor to make a nutritious chicken mush for addition to the daily dose of humdrum dry food.
Ask a question about this step