Chicken Stock
People always ask me how I make my chicken stock, so here it is!
Chicken Stock
People always ask me how I make my chicken stock, so here it is!
Cooking Instructions
- 1
Lightly oil a pan to roast everything on
- 2
Lay celery across the bottom of the pan. (I cut mine, but you can leave them whole). Then onions, carrot and garlic.
- 3
Place the chicken around the pan in a single layer. Place in a 375° oven for about 40 minutes.
- 4
Chop all of your kitchen scraps and stuff them in a stock sock or a few sheets of cheesecloth tied off as a bundle. This just makes retrieval easier at the end of cooking. Use really anything you want here!! Fruit peels, expiring spices and herbs, anything you want to use up. Nothing is off limits, just consider how the flavors interact. Place in about a gallon of water on medium heat while the chicken roasts.
- 5
Turn the heat to 450 on the chicken and roast about 10 more minutes. (Bonus: baste the chicken with clarified butter/ghee if you want to get ridiculous). This is mostly for color, but also to carry the cooking the rest of the way. Tent with foil to keep chicken moist while it rests
- 6
Pull chicken off the bone and skin off the meat. Break bones (2 pairs of pliers makes this fairly easy) and place in the water with the stock sock. Reduce to medium-low and simmer (this is important, never boil a stock, it will become cloudy) maybe 6 hours, this is to get all the good nutrition out from the bones.
- 7
Use the broth for anything you want! Same with all the roasted chicken meat you now have!
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