Homemade chicken stock is a delicious recipe that you can use to add restaurant quality flavor to your home cooked meals! It can be used to make delicious soups, pan sauces, and in many other dishes where you need to add extra flavor and body. Join Eric from Simply Elegant Home Cooking as he shows his method for making a rich, flavorful chicken stock from the leftover carcasses of two oven roasted chickens!
For Eric’s oven roasted chicken recipe video:
-2 leftover roasted chicken carcasses
-12 cups of cold water
-2 stalks celery
-2 cloves garlic
-1 handful fresh Italian parsley
-7 or 8 peppercorns
-Place leftover chicken carcasses into a large stock pot and fill with about 12 cups of cold water, or however much is needed to cover the chicken. Only fill the water slightly above the level needed to cover the chicken as using too much water will dilute the stock.
-Turn on the heat to medium and slowly bring the water up to a gentle simmer. The simmer will be reached at about 180-190 degrees f and will be accompanied by small bubbles. Make sure you do not walk away as the stock can go from a gentle simmer to a rapid boil very quickly and you want to avoid boiling the stock as it will emulsify the fat into the stock and create a greasy finished result.
-Once simmer is reached, reduce heat to medium low or as needed to maintain the gentle simmer throughout the duration of the cooking time. At this point, foam and other particles will have formed at the top of the stock. Use a spoon or a wire mesh strainer to remove as much of this as you can.
-After skimming the scum from the top, you can add the rest of the ingredients (onion, carrot, celery, parsley, peppercorns). Allow the stock to simmer for 6 hours at a low simmer. Do not stir the stock as this can create a cloudy result. If the water level gets too low, add more as needed to maintain enough to cover the chicken and other ingredients.
-After 6 hours, turn off the heat and use a large mesh spoon to strain out any large pieces of chicken and vegetables. Fill your kitchen sink with ice water and place the pot of stock into the sink to cool quickly. This is important as you want to cook the stock quickly and also because your refrigerator temperature will rise dramatically if you place the hot chicken stock in before cooling.
-After 20 or 30 minutes, stock should be cooled to near room temperature and can be placed in the fridge. Allow the stock to cool and set overnight.
-The next morning, the stock will have settled and should have a gelatinous consistency with the fat all settled at the top. Use a spoon or spatula to remove as much fat from the top as you can.
-Gently heat the stock just enough to remove the gelatinous consistency, then run it through a fine mesh strainer or a cheese cloth to remove any particles and bits.
-Pour stock into large glass jars and store in the freezer for up to 3 or 4 months.