May
21
2010
Homemade Chicken Stock
Author: kevinI have mentioned before what a fan of Costco I am and those wonderful roasted whole chickens they have are the best deal in town. I usually use the white meat for one dish and the dark meat for another. I keep the bones/carcass and skin for making a fresh chicken stock. Here is that recipe.
- 1 roasted chicken carcass (bones and skin)
- 1 brown onion, quartered, skin left on
- 3 ribs of celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 6 dried red chilis
- 10 black and red peppercorns each
- 1/2 bunch parsley, whole
Add all of the above to a large stock pot, cover with water and bring to a boil. Reduce heat and let simmer for 3-4 hours. Let cool and then remove all large pieces from the pot and discard. Strain the broth and use immediately or cover and refrigerate for up to 5 days. The stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use.
If you want to have a very clear stock, bring it back to a boil and add 3 egg whites, stirring lightly until the turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer to keep it clear.
Tags: chicken