Chicken Stock 101

A Healthy and Flavorful Base for Your Cooking

Hello! Today, we're diving into the heart of home cooking with a kitchen essential - homemade chicken stock. There's something magical about simmering a pot of goodness on your stove, and making your own chicken stock is no exception.

 

Not only is it incredibly easy, but the rich, savory liquid you get at the end is a game-changer in your culinary creations. In this blog post, we'll walk you through the steps to make a delicious and unsalted chicken stock using chicken bones/scraps and vegetables.

 

Health Benefits:

Gut Health: Chicken stock is rich in gelatin, which is great for gut health and digestion.

 
Hydration: It's a tasty way to stay hydrated, especially in soups and stews.

 
Nutrient Boost: Packed with vitamins and minerals from the vegetables and bones.

 

Recipe: Chicken Stock

In this homemade chicken stock recipe, you'll notice a deliberate absence of salt, and here's why we've taken this flavorful leap! This salt-free approach enhances the versatility of the stock, allowing you to season your dishes according to your taste preferences. It opens the door to a world of culinary creativity, where the natural flavors of the ingredients take center stage without the need for added sodium.

For those following a low-sodium diet, a salt-free stock allows greater control over your salt intake. Very beneficial for individuals with certain health conditions, such as hypertension.

So, whether you're looking to reduce your salt intake or simply exploring new dimensions in your cooking, this salt-free chicken stock is your go-to foundation for delicious and health-conscious meals.

Ingredients:

• 3 lbs. chicken parts (leftover carcass from roast chickens, bones, wings, and/or necks.
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered (no need to peel)
• 3 garlic cloves, smashed
• Handful of fresh parsley (with stems)
• 1 bay leaf
• 10 whole black peppercorns
• 12 cups water

Instructions:

1. Prepare the Chicken: Remove any remaining meat from the chicken carcass. The more bones, the richer the stock!

2. Roast the Bones (Pro Tip!): For extra depth of flavor, roast the chicken bones and other parts in the oven at 400°F (200°C) for 20-30 minutes until golden brown.

3. Simmering Magic: In a large pot, combine the chicken parts, carrots, celery, onion, garlic, parsley, bay leaf, and peppercorns. Pour in the water.

4. Bring to a Simmer: Over high heat, bring the pot to a high simmer, then reduce the heat to low. Let it simmer gently for 2 hours.

5. Strain and Store: Once your stock is ready, strain out the solids, and voila! You have a homemade chicken stock ready to elevate your dishes. 
    

Using Chicken Stock in Your Cooking:

1. Soup Base: The classic use! A good chicken soup starts with a flavorful stock.

2. Risotto: Substitute chicken stock for broth in your favorite risotto.

3. Rice/Potatoes: Substitute chicken stock for water when boiling potatoes or simmering rice.

4. Gravy: Make your gravy next-level by using homemade chicken stock, coupled with pan drippings and a roux.

5. Braising Liquid: Perfect for slow-cooking meats, adding moisture and flavor.

Pro Tips:

1. Roast Those Bones: We can't emphasize this enough – the roasting step adds a depth of flavor that is simply unbeatable.

2. Freeze in Portions: Pour your cooled stock into ice cube trays for easy, portioned use later.

3. Use Scraps: Don't throw away vegetable scraps! Collect onion peels and ends, carrot ends, and celery ends and leaves in a bag in the freezer. When it's full, you've got the makings of another batch of stock.

4. Short-term storage: Store the chicken stock in airtight containers in the refrigerator for up to 3 days. Be sure to label the containers with the date and contents for easy reference.

5. Long-term storage: Freeze the chicken stock in airtight containers or freezer bags for up to 6 months. Alternately, you could freeze stock in ice cube trays, and once frozen remove from trays and place in freezer bag(s). Thaw containers of stock overnight in the refrigerator or in a bowl of cold water before using. Avoid thawing the stock in the microwave, as it can affect the texture and flavor of the stock.

    

So, here you have it, folks! Making your own chicken stock is not only a money-saver but also a surefire way to add an extra layer of deliciousness to your dishes. Give it a try, and let your kitchen be filled with the comforting aroma of homemade goodness. Happy cooking!

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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