Author Notes
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
Ingredients
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1
chicken carcass
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2
large carrots
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4
stalks of celery
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1
leek
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3
brown onions
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5
cloves of garlic
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2
bay leaves
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1 bunch
thyme
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1 sprig
rosemary
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1-2 teaspoons
whole peppercorns
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2
dried chillies (optional)
Directions
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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.
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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.
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After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
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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.
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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!
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