Homemade Roasted Chicken Stock Recipe EatingWell from www.eatingwell.com
Introduction
Chicken stock is a staple ingredient in many recipes, from soups to sauces and gravies. Making your own chicken stock is easy, cost-effective, and provides a depth of flavor that store-bought stocks just can't match. In this article, we'll take you through the steps of making chicken stock at home, from selecting the right ingredients to storing your finished product.
Ingredients
The key to making a delicious chicken stock is using quality ingredients. Here's what you'll need:
1 whole chicken carcass or 2-3 lbs of chicken bones
1 large onion, roughly chopped
2-3 large carrots, roughly chopped
2-3 celery stalks, roughly chopped
3-4 cloves of garlic, roughly chopped
A handful of fresh parsley
A few sprigs of fresh thyme
1-2 bay leaves
1 tablespoon of whole black peppercorns
10-12 cups of water
Choosing the Right Chicken
When making chicken stock, it's important to use the right type of chicken. You want to use a chicken that is high in gelatin content, as this will help give your stock a rich, silky texture. A whole chicken carcass or chicken bones from a roasted chicken are ideal for making stock.
Instructions
Step 1: Prepare the Ingredients
Start by roughly chopping the onion, carrots, celery, and garlic. You don't need to be too precise, as these ingredients will just be used to flavor the stock. Tie the parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni.
Step 2: Add the Ingredients to a Pot
Place the chicken carcass or bones in a large pot, along with the chopped vegetables, bouquet garni, and black peppercorns. Cover the ingredients with about 10-12 cups of water, or enough to completely submerge everything in the pot.
Step 3: Bring to a Boil
Place the pot over high heat and bring the water to a boil. Once the water is boiling, reduce the heat to low and let the stock simmer for at least 3 hours. Skim off any foam or impurities that rise to the surface of the stock with a spoon or ladle.
Step 4: Strain the Stock
After 3 hours, remove the pot from the heat and let it cool for a few minutes. Use tongs to remove the chicken carcass or bones from the pot and set them aside. Strain the stock through a fine-mesh sieve or cheesecloth, discarding the solids.
Step 5: Store the Stock
Let the stock cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Nutrition
Chicken stock is low in calories and fat, but high in protein and nutrients. It's a great source of collagen, which can help support skin, joint, and gut health. One cup of chicken stock contains approximately:
38 calories
0.8 grams of fat
0 grams of carbohydrates
8 grams of protein
18% of your daily recommended intake of sodium
8% of your daily recommended intake of potassium
3% of your daily recommended intake of iron
Conclusion
Making chicken stock at home is an easy and cost-effective way to add flavor and nutrients to your cooking. With just a few simple ingredients and a little bit of time, you can make a delicious stock that will enhance the flavor of soups, sauces, and gravies. Give it a try and see for yourself!
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