Nothing is more nourishing and comforting than homemade chicken stock. A basic recipe that so few people make anymore, but the time it takes to prepare it is worth it.
I have been feeling a bit under the weather so I thought it would be perfect to make a brown chicken stock. The reason it is called a brown stock is because the chicken bones are roasted, making this stock more umami and richer in flavor. I recommend taking some time out of your week or month to make a large quantity of homemade stock to always have on hand in your kitchen.
It can be difficult to find good quality stock in the supermarket. By making your own you can control the sodium, which is usually what processed and store bought stocks unhealthy. Also you can make the stock to your liking, on the light side are strong and rich.
Yields 3 cups
1 Chicken carcass - I used organic chicken bones and carcass from a whole chicken I deboned
3 carrots- large chop
5 celery stalks - large chop
1 yellow sweet onion - large chop
2 tablespoons black peppercorns
1 garlic clove - whole and with skin
A few parsley stems and leaves
2 sprigs of fresh rosemary
6-8 cups of water
2-3 pinches of salt
Cut vegetables roughly and add them to a large stock pot.
Add the roasted chicken bones and carcass.
To roast the bones and carcass, roast at 400 degrees for 25-30 minutes.
Cut a piece of cheese cloth and place the herbs, peppercorns, and garlic in the center.
Collect the edges of the cheese cloth and tie with twine. Make sure the string is long enough that it hangs over the side of the slight slightly so that you can easily grab it after the stock is done and throw it away.
Add the water, make sure that the ingredients are covered with water.
Bring this to a light boil, you don't want it at a rapid boil because this will cause the stock to reduce which you don't want.
The process is low and slow.
Let the stock sit on the stove at a simmer for 2-4 hours.
Once you feel that it is ready, then bring it to a boil for about 10 minutes to concentrate the flavors more.
Turn the heat off, and carefully drain into a large bowl or pot the liquid.
To skim off the top layer of grease, run paper towel over the top. This will pick it right up.
Once that is done the stock is complete.
Store the stock in air tight containers in the fridge for up to 5 days or the freezer for up to 2-3 months.