chicken stock [stäk] : a stock made with chicken. (Wikipedia)
I’ve been deboning a few chickens lately and saved the carcasses and wing tips just for the purpose of making chicken stock. There is nothing better than making your own stock. You know all the ingredients that goes into it and it’s healthier than store bought stock. It provides you with a tasty foundation for making soups and other dishes. Chicken stock can include a variety of ingredients but I like the ones I used listed below.
Chicken bones (carcass, wing tips)
2 white onions, quartered
2 celery stalks with leaves, chopped
2 carrots, chopped (I used sweet carrots purchased at our Farmer’s Market)
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh tarragon
1 tsp dried thyme
3 garlic cloves
3 bay leaves
2 quarts water
Add all ingredients into a pot and bring to a boil. Lower heat and simmer for 4-5 hours, skimming off any scum that arises to the top. Allow the mixture to cool and refrigerate overnight if you want a more concentrated stock. Scrape off any fat that has congealed on the top. Heat the stock for another hour before straining through a sieve. The stock can now be used to make chicken soup or risotto like I’ve done in the past. If making chicken soup, scrape off any meat from the bones and save the carrots.