The weather's getting chilly, HURRAY! To us, this means soup weather, and the basis of lots of delicious soups is chicken stock. What's not cool is how many people buy chicken stock when it's so simple to make! Here's how ...
- 2 sticks celery, cut in half
- 1 large carrot, cut in half
- 1 onion, cut in half
- 8 cups water
- 3 lbs chicken bones and scraps
- 2 tsp black peppercorns
- 1 1" knob ginger, peeled
- Salt to taste
- First, if your chicken bits are raw, roast them on a sheet pan at 450 until they're brown and crispy, 20-30 minutes. This will help amp up the flavor.
- Place everything into a large pot EXCEPT THE SALT, scraping any crusty chicken bits from your roasting pan into the pot as well.
- Cook over a medium to medium-low heat (you made need to alter the heat a bit. You don't want a rolling boil to the water, just the slow ripple, or the beginnings of boiling without crossing over. (But if it does boil, don't worry ... your stock will still taste great, it'll just be a bit cloudy).
- Stay at a rolling boil for about 3-4 hours. Check on your stock occasionally to check the heat, and skim off any foam that forms on top. Don't be afraid to taste your stock. You're looking for a strong taste of chicken as a test of doneness. If after 4 hours it still tastes weak, remove all the solid stuff from the pot, and boil the liquid until it reduces by about 1/3.
- Once done, season with salt to taste and either use in a soup immediately, or cool and freeze for later use!