I make chicken stock two ways, depending on how I intend to cook the chicken. When I roast a chicken, I make chicken stock in the crock pot. It cooks overnight and in the morning, your kitchen smells wonderful.
But when you want or need stock and you don't have a lot of time, my second method is very easy. It is also my preferred method during the warmer months, when I don't want to turn on the oven.
Homemade Chicken Stock on the Stove Top
- 1 whole roasting chicken (5-7 lbs), giblets removed
- 1 large onion, outer paper removed, quartered
- 2 carrots, cleaned, cut into large chunks
- 3 celery stalks, cleaned, include leaves if available
- 1 whole garlic bulb, outer paper removed, cut in half
- 2 teaspoons salt
- 1 teaspoons whole black peppercorns
- 15-20 sprigs parsley
1. Place all of the above ingredients into a large stockpot. Fill pot with enough water to cover about 1-2 inches over the ingredients, probably about 3 quarts.
2. Bring to a boil, then reduce to a simmer, uncovered, for about 1 ½ - 2 hours, until chicken is cooked through. Skim off any foam that might form and rise to the top.
3. Carefully, remove chicken from stock pot and place in a large pan. Keep stock on a low simmer. When chicken has cooled down enough to handle, remove meat and use as desired. Place the bones back into stock pot and cook for another hour or so. If time is a concern, this additional cooking time can be skipped.
4. When stock is finished simmering, carefully strain through a fine sieve or colander into a large 4.5 - 5 quart pot or bowl. Discard the bones, vegetables, and herbs.
5. Stock can be used immediately, or once stock has cooled completely, place in the refrigerator overnight.
The next day, skim any fat that has risen to the surface. Stir well and place in freezer containers. Will last about one week in the refrigerator and 3 months in the freezer.
The stock can get very gelatinous and thick and that is a good thing. Do not be alarmed. When you cook the stock in your soup or dish, it will thin out.
I reuse 8 or 24 oz glass jars to freeze the stock.
Print recipe for Homemade Chicken Stock on the Stove Top
Do you make your own chicken stock? How does your method/recipe differ from mine? Let us know in the comments.
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I make my stock pretty close to the same way as you. I typically start with bones though, left over from a roast chicken or even a rotisserie chicken. I also do not peel my onions (if I'm using yellow onions). It gives the stock a more rich color.
ReplyDeleteI make chicken stock using chicken feet or chicken necks. I like chicken feet better, but sometimes they are out at the Farmers Market. Both are $1/lb. I usually can't afford a whole chicken since it's about $18 and I haven't gotten "good" enough that I'm not wasteful with it.
ReplyDeleteI add nothing but the carcass to my stock - I prefer to flavor my stock at the time of use. I simmer it in my crockpot overnight (covered in water), then chill in the refrigerator until I can skim off the fat. Then I heat it back up and pour it into clean jars and pressure can it (since I've got limited room in my freezer).
ReplyDeleteI use bones/carcass and not a whole chicken. I typically buy two rotisserie chickens from Costco when I make my monthly trip so I strip them down to get 3 or 4 meals out of the two and toss both of the carcasses with the skin from the chicken in the crockpot with pretty much the same stuff as you but I always toss in fresh parsley, oregano and thyme from my herb garden. I simmer for 14-18 hours before cooling. It is insanely rich and makes fantastic soup!
ReplyDeleteLaurie
@Dina - I think I might have used a red onion, but I'll remember that tip the next time I make stock with a yellow onion.
ReplyDelete@Monique - When I make turkey stock, I include the neck, because the neck is usually included with the whole turkey, But it isn't with the whole chicken. Do you buy it separately? As far as the feet, I have never seen chicken feet, but maybe because I buy the chickens at a grocery store, not a market.
@Jenipurr - I'll remember your method the next time I have a carcass but I'm out of the other ingredients.
@They call me Estatez - great idea about using rotisserie chickens. I'll save the carcass next time we buy them. I also use more fresh herbs when I have them on hand or in the garden.
Thanks everyone for reading and commenting.
Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings http://laurawilliamsmusings.blogspot.com
ReplyDeleteInviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings http://laurawilliamsmusings.blogspot.com
ReplyDelete