Though I am writing this post the night before, I so truly hope that I am currently at the farmers’ market while you all are reading this.
I hope with all my might that the crazy tropical storm does not deter me and my friends from amazing produce and out-of-this-world cheese.
But there’s a very strong chance that I will be stuck inside on Friday, with no happy produce to keep me content.
But hope is not lost!
I can at least share with you this homemade chicken stock – which can be the perfect companion to a rainy and blustery day when added to your favorite soups, stews, or curries.
Earlier this week I shared with you my first ever experience with homemade stock. I tested out veggie stock in my slow cooker, and while it did turn out delectable with a minimal amount of effort, I am sorry to say the recipe only yielded a few precious cups.
Now this recipe – brought to us by Mark Bittman and his fabulous cookbook How To Cook Everything: The Basics makes a TON of chicken stock for a very affordable price.
True, it did require me to pay more attention than the slow cooker, but it was worth every precious moment.
Plus I managed to start my summer reading agenda, but more on that next week. 😉
So, many of the ingredients needed for this stock turned out to be the vegetables I had already purchased for my veggie stock a few days earlier. As such, I only had to buy this little chicken to get myself started.
Now normally I won’t preach to you about buying free-range, grass-fed, organic meats or poultry. That’s your decision and honestly I don’t blame you for avoiding it when it’s 5x the price of a conventional bird. I just happened to notice that the price was only 10 cents/pound higher at my grocery store this week.
For that, I will make the splurge. 🙂
Much like the slow cooker method, everything gets dumped into a big ole’ pot and covered with water. However, this time I am actually adding over 8 cups of liquid, not the measly 2 cups called for in the veggie stock recipe.
Then it simmers steadily for about an hour, until the chicken is cooked through.
The next part was sort of traumatizing for me; but I have to get over my weird little fear of cooking whole birds.
I don’t like working with bones, people!
It sort of freaks me out. But, alas, the bones are important for fully developing the flavor.
Flavor always wins.
The other big advantage of this stock is that you are left with over 2 cups of moist, cooked chicken meat. You can freeze it for whenever you need it, or make it into chicken salad!
I’ll show you what I did with my leftover chicken next week. 😉
After straining the stock and removing as much fat as possible, I was left with just about 8 cups of fresh, homemade chicken stock.
Though I loved the flavor of the veggie stock, this method beat it hands-down in my book. It’s more affordable with only adding a minimal amount of additional effort.
Oh and it tastes divine.
Check back next week to see how I ended up using this stock in a brand new recipe!
Homemade Chicken Stock
Recipe Source – Mark Bittman’s How to Cook Everything: The Basics
- 3 large carrots, 2 chopped and one whole
- 1 large onion, cut in half
- 3 stalks of celery, 2 chopped and one whole
- 4 garlic cloves, whole
- 1 (3-4 lb) chicken
- 2 bay leaves
- 8 cups water (or more as needed)
- salt and pepper to taste
- Place all ingredients into a large stockpot over medium-high heat. Bring to a boil, then reduce to a steady simmer and let cook for 50-60 minutes, stirring every 15 minutes,until the chicken is completely cooked through.
- Carefully remove chicken from pot and place in large bowl. Let cool and, once cool enough to handle, remove and discard skin. Then, remove all meat and return bones to stock and simmer an additional 10-15 minutes. While bones simmer, chop meat and either freeze for later or use in chicken salad (or whatever you’d like!).
- Remove bones from stock and discard, along with any other large solids (like onions and carrots etc). Pour stock through a fine-mesh sieve into a large bowl and discard any remaining solids left in the sieve.
- Divide stock between smaller containers and either store in fridge for up to a week or in the freezer for up to 2 months. Be sure to skim off any fat from the top of the stock before using.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain