Chicken Stock
Making homemade stock isn't as daunting a task as you may think. There are commercial stocks not too heavily ladened with salt; for me homemade is the way to go. I have 'Better than Bouillon' condensed organic stock in my fridge for those times I don't have homemade stock at the ready.
My stock may turn into a soup, added to a sauce or utilized to make gravy.
In a dutch oven or large stock pot, fill it up with water to a couple of inches from the brim. Leave room for the stock ingredients. You may use a chicken carcass with meat left on the bone. I prefer to make my stock with baked bone-in, skin-on thighs.
Ingredients
4 - 6 cooking onions, peeled & cut in half
2 - 3 carrots, cut in chunks
2 - 3 celery stocks with leaves
2 - 4 garlic cloves, smashed
1/2 bunch of Italian parsley
6-8 chicken thighs, bone-in, skin-on
salt, to taste
Sprinkle garlic powder, onion powder, and paprika on the chicken thighs. Bake at 350°F for 30 minutes. Fill pot with water. Add the chicken and the drippings to the pot for added flavour. Remember to leave room for the vegetables.
Prepare vegetables. Add first 4 ingredients and top the stock pot with the parsley. Add salt to taste.
Bring the pot to a boil, then simmer for a couple of hours or until you have the desired taste.
If your stock isn't as tasty as you would like, add a tablespoon or two of commercial bouillon to enhance the flavour.
Allow the stock to cool. Using a colander strain the stock into a large bowl. Remove the chicken from the bones.
Store stock in the refrigerator in a well-sealed mason jar for a 2-3 days.
Remove the fat that settles on the top with a spoon. Discard.
Option: Purée the vegetables and store to use in another recipe. Vegetable purée is a tasty sauce thickener.
Add the cooked chicken to soup, if desired, or shred and add to your favourite casserole or enchilada.
The only waste is the bones.
