A few nights back I made chicken stock at our new house for the first time. This was a much needed step because we were out in the freezer and I’ve become stubborn when it comes to buying it at the store.
I had multiple friends and readers ask for my recipe. In all honesty, this shocked and flattered me. There are bazillion tutorials on this, but I thought hey, why not take the time to add my process to the mix?
If you don’t like it find another one. Seriously, this is JUST how I DO IT. It’s a compilation of other methods over time.
First off, here is why I make my own.
1) The “good stuff” is expensive ranging from .75 – $1 a cup.
2) The not good stuff will say things like “chicken flavored” broth and include food dyes, which no one needs.
3) It makes our house smell amazing and I end up feeling like a mighty, resourceful pioneer warrior.
4) The flavor is amazing.
5) Ridiculous money-saver.
Also here is the difference between broth and chicken stock. Basically chicken stock is a lot more flavorful and better for you as it contains the gelatin from the bones. The longer it simmers, the better it tastes and the more it will do for your health.
Ideally you start with a chicken you roasted yourself, which is free range and all that jazz. These birds are unarguably better for you and generally $10 or more. If this is in your grocery budget, I’d do it.
It’s not in ours so generally I get a fryer from the store (a roaster will also do. Here is the difference between them) or I cheat completely and buy a rotisserie chicken from the deli. This was the instance with this particular stock, they are $5.99 at our local Meijer and for an already-cooked, versatile and relatively healthy main you can’t go wrong.
If you’re roasting yourself, this is my favorite recipe. Yes it’s Ina Garten but it’s not fancy, just use regular onions and don’t make the sauce if you don’t have the time. But totally make it if you do… you will not regret it. People WILL propose. It could get awkward.
Okay, so however it happened you have a roast chicken. Now it eat for dinner or make chicken salad out of it. Either way you’ll have this chicken carcass leftover.
And odds are if you dig into it and give it a once over you’ll find a couple more cups of meat that you missed. And you’ll pop an obscene amount more chicken in your mouth as you pick. (I happen to be VERY good at picking a chicken due to my deli days making chicken salad. You can’t teach this, it comes with time and a willingness to get greasy)
Whatever you find, save it, put it on a salad, use it for soup because FREE CHICKEN! You’re a genius!
So now you have a picked clean carcass. I realize I’m already almost 400 words in but this part really isn’t that hard. You just need to get to carcass stage.
Now get your largest pot. I like this one and got it on a mother’s day sale for about $60 I think.
You will need the following
1) Throw in your bones and carcass.
2) Grab 2 big carrots, 2 celery stalks, a large onion (quartered) 2 Bay leaves and a handful of peppercorns and a tsp of salt. (Honestly? I eyeball ALL of this)
3) Cut your carrots and celery into big chunks, throw em in the pot along with your peppercorns, bay leaves and salt. Add some smooshed garlic cloves if you’re feeling it.
6) Put the pot in your sink and fill to the top with water.
7) Place it on the stove and bring it to a boil. Once it’s boiling, turn it down to a simmer.
8) If you see a film on top, skim it off with a wooden sppon. This is fatty grossness and you don’t need it per say. Feel free to do this several more times.
9) When the water gets low, add more.
Let it simmer until you go to bed. Then turn it off and put the whole thing in the fridge (use a pot holder. Don’t melt your fridge) because it probably has only been going for four hours or so and needs more time to become awesome.
The next morning throw it back on the stove if you have time (you can also do this the next evening) and let it go for about 4 more hours or so. If it looks gelatinous when cold this is a good thing, it means you have thick, hearty broth. You done good kid.
When you’re satisfied with flavor optimization get a huge bowl or another large pot and strain it.
Use your finest strainer, or if you’re like me, use your biggest one first and then strain it more finely as you move it into storage (I do this because I am the proud owner of a tiny, crappy, dollar store mesh strainer.)
Now move it into storage. I use off-brand ziploc baggies and store most of it in 2 cup servings which I can use for either soup or recipes. Sometimes I do a 4 cup serving for a soup recipe, in which case I put it in a tupperware bowl with a post-it to label.
Then I make a round or two of ice cube tray chicken broth and throw them all in a big ziploc bag when they’re frozen. This way I can use just a little for those recipes that call for 1/4 cup or some such nonsense.
(With my ice cube trays 3 cubes = 1/4 cup)
The best part is realizing that you just took leftover bones and turned it into a TON of broth you can use for cooking. It’s not only more more nutrient dense, but it’s ridiculously cheaper.
For instance my recipe yielded 16 cups of broth.
Chicken Carcass- Free, leftover after already eating the chicken (which yields more than one meal)
Carrots and Celery – $.30
Bay Leaves- $.30
Onion- $.50 (at the most!)
Salt- Not even going to factor this in people.
So you spent maybe $1.25, IF THAT and you got 16 cups of much chicken breast that would have cost you about $15 or more in the store.
Okay, this is JUST how I make stock.
Also, I swear upon the very old table I am working on, that once you get through this once it will become easy and second nature.
It’s just this thing that is happening at your house making your house smell like maybe you are in fact the Pioneer woman herself.
Did I leave anything out? Do you have any questions? Please let me know and I will field them as best I can. I will try to take better pictures and change them up next time I make this.