Alex and I are always whining about how we can never find good (or even mediocre) stock at the grocery store, so last week I finally bit my tongue and made some stock myself! So simple, and great to have ready in the fridge or freezer. While this is a chicken stock, you can easily omit the chicken and up the veggies a bit to make this stock vegetarian and vegan. —boymeetsgirlmeetsfood
about 4 cups
stalks of celery
cloves of garlic
dried chillies (optional)
In This Recipe
Start by chopping the carrots, leek, onion and celery into large pieces- thirds or so. Place them in a large pot with the chicken carcass, a few dried chilies, the herbs and peppercorns. Fill the pot with just enough water to cover all of the vegetables and chicken. Cover the pot and bring to a boil.
Once the stock has been brought to a boil, bring it down to a simmer and let it simmer for several hours. Occasionally remove the lid from the stock and skim off the scum with a spoon, and then stir.
After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
Next, strain the liquid through a colander into a large bowl. Sometimes one strain isn’t enough to form a clear liquid, so toss out the solids and strain it once more.
Put the stock in a few containers- maybe one to freeze and one to refrigerate, and you’re done! Stock in the freezer should last ages, and stock in the fridge will last up to 5-7 days (I would plan on using it sooner rather than later- see any of the risotto or soup recipes on this blog for inspiration!). A simple and delicious day time task that is so rewarding- expect a recipe up on the blog soon that highlights our wonderful homemade stock!