Homemade Chicken Stock Recipe
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Vester and Oleta Stout 1942. Stephanie's ggpa & ggma married 63 years
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Contributor: |
Contributor: Jamison Rayfield
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Category: |
Category: |
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Ingredients: |
Ingredients: In a double freezer bag, save and store in the freezer raw chicken fat, wing tips, back bones, and skin that you would normally throw away (or give to the yard dogs) after cutting up a chicken.
Assuming you haven't been saving chicken parts, use one whole chicken, quartered.
One or two gallons of bottled water (not kitchen water).
Sprigs of rosemary, thyme, and bay leaf.
Mirepoix (personne stupide, que c'est 2:1:1 jus de carotte et de céleri oignon)
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Directions: |
Directions:In a very large stock pot (with a lid) put one gallon of bottled water, the chicken, herbs, mirepoix and 4 or 5 whole heads garlic.
Cook at a simmer four hours and keep adding bottled water. If you want stock concentrated simmer until it is reduced by half.
IMPORTANT: Scrape off and discard foam on top of the stock several times as it cooks. This is a protein that must be removed otherwise the stock will be bitter and cloudy.
Strain stock with a mesh strainer. If you are using the whole chicken, debone and save the chicken for the chicken and dumplings recipe. Of, if the chicken is pretty mushy feed it to the yard dogs.
Put the stock in a large bottle/container and refrigerate.The next day remove the congealed fat. This, too, can be fed to the yard dogs.
Note that homemade concentrated chicken stock is not the same stuff as you buy at the grocery store and pour out of a box.
Homemade stock will be reduced to a gelatinous thick stock that when used will be reconstituted with equal parts of bottled water.
Store in small freezer bags up to six months. |
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Personal
Notes: |
Personal
Notes: Asian-style Chicken stock is surprisingly good!
Replace the Mirepoix with ginger, garlic and scallions/green onions
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