Team Bettendorf in Missouri

Chicken Stock. part 2

I wait until the chicken is cool enough to touch without any pain. :)  So the chicken cooled in the roaster.  Here is the chicken removed from the bones.  This process took me MAYBE 30 minutes. 

And I bagged the chicken.

Now here are my veggies cut up.  Sally Fallon calls for 1 large onion, 2 carrots and 3 celery stalks.  What I do is look in my fridge and see what veggies I have that are on the verge of going bad.  That is what I have here.  The celery and carrots were on this side of old so I used them up real quick.  These three veggies are staples for chicken stock but I have been known to add in other veggies as well.

And into the roaster they went.  We set the temp at around 200 so it would simmer but not boil.  Off to bed we went.

The next morning this is what we found!!  Oh yum!!  We could smell it through the garage door and down the hallway.  Now to add our thyme sprig 10 minutes before finishing.  And we turned the roaster off so it would cool and we could strain it.

I'll have pictures of the straining and skimming the fat off process this evening.

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{ 11:42, Monday, October 8, 2007 } { Posted by Tarah }

This is great! Thanks for doing this, Katie. I just read NT for the first time, and would really like to implement some things. The step-by-step and pictures are SO helpful. A question: we buy roasting chickens from our friends farm and I've had one that's been in the freezer for just over a year. Can I still use it to do this? How long can they be in the freezer and useable? TIA!

Untitled Comment

{ 11:42, Monday, October 8, 2007 } { Posted by Kitty }

Now at this point I would take the veggies and add them to a baked and crumbled cornbread, add two eggs, so broth, the cut up veggies, and a bit of cut up chicken, mix it all up and bake untill dry. We call it cornbread dressing, ohhh sooo good.
This looks so good, now Im hungry.
Kitty

veggies

{ 11:51, Monday, October 8, 2007 } { Posted by lindseyinal }

I have read that one should avoid cruciferous veggies when making stock. So don't use that almost bad broccoli or cauliflower in your stock simmering :D
I'm excited about your NT "tutorials" Katie. And I am excited about seeing how you get your kids involved in the process.
Blessings!

One more question

{ 11:56, Monday, October 8, 2007 } { Posted by Tarah }

What kind of vinegar? White or ACV? Forgive me, I am really new to this. :P

Yummy!

{ 12:18, Monday, October 8, 2007 } { Posted by Jen (cloth_doll) }

Making my grocery list, and can't wait to do this this week. Are you going to post meals that you will do with that chicken meat you took off the bone, and soups that you will do with the stock? This is so awesome, and again, at the perfect time since I just bought NT last week! I love this!

Chicken Stock

{ 01:21, Monday, October 8, 2007 } { Posted by mommaofmany }

Oh, this is one thing I DO regularly. I roast two chickens in the oven, then, after serving that meat for a meal, make stock with the bones. Do you use pliers to crack the bones? I add a few more spices, but generally make it like this.

I hadn't thought to use my roaster oven for making this. I only use it for the turkey on Thanksgiving. I never thought opf using it in the garage...I can make ever so much more broth!! Thanks! I learned something already!

Thank you

{ 07:41, Monday, October 8, 2007 } { Posted by flyinjuju }

Hello Katie,
Thanks so much. This was great. I tried doing this once and it flopped. lol. I added garlic to the broth and it turned blue. Now I feel like I can do it. I read NT a while back but haven't implemented much because it is intimidating. This will help oh so much. I am excited to learn more.
FYI: I'm from the WS (although I don't post a ton) and I love to read your blog.

Why?

{ 08:19, Monday, October 8, 2007 } { Posted by Kristy }

Why skim off the fat? I always leave mine in there. Fats is GOOD for the body, especially developing childrens' brains. Our brains need fat to live. I say, the more the better. ;>}

Thanks

{ 10:55, Monday, October 8, 2007 } { Posted by leemomofthree }

I love the roaster idea. May have to swing by WalMart tomorrow. I have organic free range chicken thawing as I type. The boys are so excited. I haven't cooked them meat in a LONG time and they can't wait. HisCross was drooling at your pictures LOL.
Thanks for doing this. I am going to learn so much. It is fun to talk "the big yellow book" talk with someone.
leemomofthree

Roaster?

{ 11:23, Thursday, November 8, 2007 } { Posted by Betty }

Hi! I just found your website and I'm so glad! I have had my NT book for 2 years and struggle to implement it.

I didn't know you could use a roaster to make stock! I was taking a whole chicken and boiling it in water and veggies and then draining and then picking the meat off the bones. But the chicken meat cooked this way is not very tasty.

Can you explain the difference between a roaster and crockpot? I do have a 6 quart crockpot. Thanks so much!

Blessings,
Betty