A Distinctly Different Homestead

Chicken Stock

Chicken Stock

4 pounds chicken pieces, including necks and backs

1 large onion, quartered

4 carrots, washed and chunked

4 ribs celery, cut in half

1 leek, white part only, cut in half lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8-10 peppercorns

2 whole cloves of garlic, peeled

2 Tbsp. white vinegar

2 gallons cold water

Place water, chicken, veggies, and spices in a 12 quart stockpan. Cook on high until just boiling, then turn the heat down to medium.  Skim the scum occasionally, every 10-15 minutes for the first hour, then 2x an hour for the next two hours.  Add hot water as needed to keep the bones and veggies submerged.  Simmer uncovered for 6-8 hours or up to 24 hours. (If simmering overnight, turn heat to low and cover.)

Strain stock through a colander or strainer into another large pot.  Discard the bones and veggie scraps, but save the chicken meat, if desired.  Put stockpot in sinkful of ice to cool quickly and refrigerate overnight.  Remove solidified fat from stock if desired.  Keeps in fridge 2-3 days, or freeze for 3 months. 

I know it sounds like a lot, but it's not! BTW, it turns out fine if you forget to skim the scum (I often do!)  Think of all the salt and MSG and other unpronouncable things you can keep out of your family by doing this!!!

Please let me know how you like the recipe and of all the ways you end up using it!

Momma

Untitled Comment

04:43, Wednesday, September 12, 2007 .. Posted by morningsunshine

oh momma! I beg the turkey carcusses off of all my neighbors come Thanksgiving (most people jsut throw them away) and usually end up with 6-7 from which I make stock. then I bottle it in quart jars and it generally lasts all year (although I am running low right now - only 3 left!).
I also wash my veggies before I peel my carrots, onions, etc. and save the peeling in the freezer so when November comes, I already have 3-4 gallon freezer bags of veggies to throw into the stock.

and you are soooooo right - homemade stock BEATS anything you can buy anywhere!