Chicken Stock
Not only is homemade stock easy to make and economical, but it also tastes better than any you can buy. I always like to have a quart of fresh stock on hand—or in the freezer—because then I know I have the makings of many a meal, notably a soup of seasonal vegetables. A whole chicken makes the most flavorful stock; otherwise, the meatier the chicken parts you use, the better. Sometimes I cut off the breasts of a chicken to save for another meal, and make stock with the rest of the bird. Whenever you roast a chicken, freeze the carcass to save for making stock; add it along with the other chicken parts.
Recipe information
Yield
makes about 5 quarts
Ingredients
Preparation
Step 1
Put the chicken in a large pot and pour in 1 1/2 gallons cold water. Over high heat, bring the water to a boil, and then turn the heat down low so that the broth is barely simmering, with bubbles just breaking the surface. Skim off the foam that rises to the top, but leave some of the fat; it adds lots of flavor to the stock and can be removed at the end. For a nice clear stock, do not let it boil again, or the fat and the liquid may emulsify, turning the stock cloudy and greasy. After skimming, add the vegetables, salt, peppercorns, and herbs and continue to simmer for 3 to 4 hours. (If you are in a hurry, you can use the stock after about an hour, before it is fully cooked.) Turn off the heat, let the stock cool a bit, and then strain.
Step 2
Ladle the stock out of the pot and pass it through a fine strainer into a nonreactive container, or several small containers, for freezing. If using the stock right away, skim the fat. Otherwise, let the stock cool and refrigerate it with the fat, which will solidify on top and can then be easily removed. The stock will keep, covered, in the refrigerator for up to 1 week or for several months in the freezer.
