Homemade Chicken Stock
Ok, so I know this isn't exactly ideal for a thanksgiving week post, but hear me out. You will have lots of scraps. Save them, put them in a pot, cover with water and simmer away. Well, something like that. But save the turkey carcass and vegetable scraps and let's get to it. Making a stock takes about 15 minutes of real work and then the rest of the time is passive. I currently am the proud hoarder of 8 quarts of homemade chicken stock (YouTube video here), and I couldn't be happier. If I had a chest freezer, I would have more because I could freeze them. I also use my freezer to save chicken bones - like from roasted or rotisserie chickens - and vegetable scraps that I don't have enough of to make stock right then and there, but will in the future. It's extremely cost-effective as well.
Substitutions: Stock is very forgiving and I never make it exactly the same way twice, putting some substitutions below to help you get to your best stock life. Any poultry bones can be used. One whole chicken or three pounds of cooked chicken wings can be used instead of the roasted bones. Turnips for carrots and shallots or leeks instead of onions. Dried mushrooms can be used instead of fresh, but use 1/4 the amount. Use what you have, people!
Here is why having homemade stock is great. You are only minutes away from having a delicious soup or ramen. You can control what exactly goes in there, like the salt content. The flavor is amazing. It's great to drink hot during the colder months. You're using all parts of your food and contributing to the minimal waste movement. I love the homemade stock.
Chicken (Poultry) Stock
Makes 8 quarts
Ingredients
Bones and skin from two roasted or rotisserie chickens
5 large carrots, cut into 2-inch pieces
3 ribs of celery, cut into 2-inch pieces
3 yellow onions, quartered and with the skin on
1 large head of garlic, halved horizontally
1 cup of a mix of herbs (sage, thyme, parsley, chives, rosemary, etc)
3 tbsp Kosher Salt
3 tbsp Peppercorns
Water
EXTRAS THAT I LIKE TO ADD BUT YOU DON'T HAVE TO: 2 lemons, halved3-inch ginger piece, sliced8 oz mushrooms1 jalapeño, halved or red pepper flakes any other produce that you need to use up
Add all ingredients to a large stockpot (16 qt is what I had). Cover with water and bring to a simmer over medium heat. Cover and check on the stock occasionally. Simmer for a minimum of one hour or up to 12 hours. The longer you cook it the richer and more flavorful it will become. Let cool and remove solids from the liquid. Discard solids. Store in airtight containers and keep in refrigerator or freezer.
Happy Eating!
Kelly