How to Make Homemade Chicken Stock
I wrote "How to Make Homemade Chicken Stock" in a post a couple of weeks ago, but decided it's important enough to deserve it's own post. Yesterday, I needed to make some more and had just bought a rotisserie chicken, so I thought I'd document the process for you in photos. My friend Amy tried this for the first time the other day (Woo Hoo Ames!) and had some questions along the way...so in an effort to serve you all better, I hope all these pictures help!
PS. I just copied below what I'd written in the post before. But now, I'm adding pictures!!!
First I'm going to tell you how to make homemade chicken stock...the cheater's way! Step 1. Go to Sams or Costco or the grocery store and get a rotisserie chicken. Step 2. Eat the chicken for lunch or dinner with simple sides. Step 3. SAVE every single piece of that carcass and the juice in the bottom of the pan. Even fill the bottom dish from the chicken with water to add to your pot and get every last flavorful dripping you can out of that thing!
Step 4. Put all of that in a stockpot. (The one I've used here is an 8qt pot.) Quarter an onion. Cut some celery into about 3 inch lengths (I'd say maybe 3 stalks, and yes, the leaves can stay on the celery...they're flavorful!) Put some carrots in too...maybe a cup or so. These can be cut big as well, or you can really cheat and use baby carrots. Put a couple Tbsp minced garlic, salt, pepper, I put some Lawry's seasoned salt, maybe a tsp of thyme, and a Tbsp parsley flakes..
Fill the pot up with lots of water, a Bring to a boil and then reduce heat and simmer a long time UNCOVERED...at least 3 hours, and up to about 8 makes it really great!
This was after about 3 hours. The stock had evaporated over an inch worth of liquid.
And then below after 6 hours it'd lost another inch! The longer you cook it, the more concentrated it gets!
Concentration = loads of flavor!
This is what my finished product looked like after about 7 hours simmering once I ran it through a strainer to get all the bones and things out.
Make sure that you say things like "oui, oui" and "bon appetit" when you make this, you'll be very European now making your own stock and all.