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Chicken Stock

I make small batches of Chicken Stock several times a month with a few left-over Chicken pieces and some veggies. Every few months, I make a Big Batch! Here’s how I made THIS batch. (the recipe is changable).

Not a pretty picture, but the truth is you can’t make Chicken Stock without some Chicken!
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I use Smart Chicken brand (Smart Chicken products are raised without animal byproducts, antibiotics, or hormones, are 100% all-natural, and are processed using purified cold air instead
of adding non-potable water) for many reasons, but mostly because they are “local”.

Some recipes call for you to simply boil the chicken in water with spices. I Kick-Up my Chicken Stock by browning the pieces in the pot and removing them when browned and slightly rendered. I use that rendered fat to brown the Vegetables.

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Here’s what I used!

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I put these veggies in the pot and browned them until they had a spot of color and were softer. I also add these spices right away so they get browned, too!

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Next comes the important Liquid. I use a combination of Better than Bouillon Chicken and Water….Maybe a 1-4 Ratio.

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And don’t forget to add the Chicken Pieces! I used 2 Breasts, 4 Thighs and a package of Legs and Wings. I watched the Large Pieces and took them out when they were cooked and cut the meat off. (I cut that meat, bagged it & froze it.)  Then I put those bones back in. I left the Legs and Wings in there and let them cook until the meat came off the bone.

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One change I made THIS time was to add some Greens. I used a bag of Frozen to make it easy. (I used the Mixed Bag. Next time, I’ll try Spinach.) I used the Greens in the Vegetable Stock, so I thought I’d try it in the Chicken Stock. I haven’t seen adding Greens in any recipes……and I started to worry about the flavor. I worried so much that I took the Greens OUT after about an hour or two.

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I needn’t have worried.

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The Stock was Out. Of. This. World.
Really Good.
Fantastic. Totally Worth It.

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I let those soups simmer on my cooktop for hours. And they developed flavor and character and took nutrients from the chicken and bones and vegetables and make a Delicious Stock. I removed the bones and Vegetables and strained the stock and then put it outside in the cold winter air to separate.

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Skim off the chicken fat and save it if you want. I used mine in a Matzo Ball Soup Recipe. (You can freeze it.)  I want to share this photo because it scared me when I first started making my own Chicken Stock. It becomes almost JELLED. Thick and Jelly-Like. That is the collagen from the bones. This is what we want to happen! Be happy with the Jell.

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Then just Save that Stock! I freeze it in 2 cup portions in Ziplock Freezer Bags. It is also fun to put it in a cute jar….like these Weck jars!

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Make your own Chicken Stock. It doesn’t take much time. Really. And it is SO much better to cook with REAL Chicken Stock.

1 Comment so far

  1. Pingback: Risotto made with Farro | Red Mittens

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