Homemade Chicken Stock
the perfect weekend project
Homemade stocks and broths… something that screams trad-wife, granola mom, professional chef or just someone who has a lot of time on their hands. But, if there’s one thing i’ve learned this year it’s just how easy making a homemade stock actually is. You just need to pick a day that you’re not leaving the house (I’m being dramatic, it only requires 4-5 hours).
It all starts with Bones and Vegetable Scraps, and no I don’t mean the grimy dirty shells of onions with the produce sticker still in tact.
Some basic definitions:
Stock- Uses Bones and Vegetables, typically left unseasoned
Light Stock- Bones and Vegetables are left un-roasted
Brown Stock- Bones and Vegetables are roasted first
Broth- Uses Meat and Vegetables, typically seasoned
Troubleshooting and Pointers:
I have made a number of mistakes while making broth so here are just some pointers I’ll give to you that I wish I knew before I embarked on this journey
Your broth will get cloudy if it’s not simmering on low. You do not want to boil it. Boiling takes the impurities out of the bones and into the stock resulting in a murky looking broth. This is in no way shape or form harmful it’s just not as aesthetically pleasing! So just periodically check on your stock.
If you’ve got a murky stock I suggest clarifying it with egg whites. (see down below).
If you want a gelatinous stock, use chicken feet/necks/wings. My butcher only had chicken backs, he looked at me cross eyed when I specifically asked for feet and necks. So no gelatinous stock for me this time.
You don’t need 24 hours to make a stock, you need about 4-5 hours on the stovetop. Instant pot users, I think you can make it in an hour and a half. -I’ve never used a pressure cooker so I’m not well rehearsed in that department.
Save your vegetable scraps, keep them in the freezer. When the bag is filled you are ready to make stock. Or open up those produce drawers and find the vegetables that are on their last leg, stock is a great refrigerator cleaner upper!
Save your chicken bones, keep them in the freezer. You want about 3lbs of bones to make 12 cups of stock or 2 rotisserie chicken carcasses (just make my buffalo chicken dip a couple of times and you’ll be on your way to making your own stock).
Clarified Stock
Now in the picture above you see that I labeled one of my containers as clarified stock also known as consomme. I’d like to say this was more of a science experiment for me than anything else. This is definitely not a necessary step. However if you make Tortellini En Brodo, this would be a beautiful way to showcase in such a minimalistic soup.
So here is how I clarified the stock.
Heat up the stock right before a simmer.
Whisk 4 egg whites until foamy. (for less stock decrease the amount of eggs you use).
Pour egg whites into the stock. Stir 2-3 times around.
Bring the stock up to a boil. Once boiling drop the heat so the broth is barely at a simmer.
Let the broth sit at barely a simmer for 15-20 minutes (don’t disrupt the stock at this point).
You will see a layer of foaming, gunky egg white at the top. Underneath the egg white layer you should have a clear broth.
Slowly ladle the broth from the saucepan and strain through a fine mesh strainer or sieve into containers. (you can also add a cheese cloth in the strainer to double strain).
DO NOT DUMP THE CONTENTS OF THE SAUCEPAN INTO A STRAINER. This will ruin the whole thing (lol… can you tell I did this?). Slow and steady wins the race with this process.
Chicken Stock Recipe:
*Note: use what vegetables you have on hand, the main focus is the bones :)*
Makes roughly 3- 32 oz. Containers
Prep Time: 5 minutes
Cook Time: 4-5 Hours
Ingredients
3 lbs. Chicken Backs
2 onions split
1 Shallot split
3 carrots rough chopped
4 celery stalks rough chopped
Leek tops (optional)
1 head of garlic split
2 bay leaves
Bunch of Parsley Stems
2 Sprigs Rosemary
5-8 Sprigs of Thyme
10-15 Black Peppercorns
12-14 Cups Cold Water
How I made it:
Preheat oven to 450ºF. Roast chicken bones on a sheet pan for 50-60 minutes until golden and crispy. After 30 Minutes of roasting the bones, place vegetables onto a sheet pan and roast for the remaining time.
(I’d suggest keeping a pan under the rack or tin foil at the bottom in case there is any splatter or drippings from the chicken pan).
Remove from the sheet pan and place bones and cut vegetables into a large stock pot.
Cover the bones and vegetables with cold water. Using warm water will cause the stock to get cloudy. Once everything is covered by the water, add herbs and peppercorns. Cover and bring up to a boil.
Once at a boil, drop the heat to a low simmer. After 30 minutes or so skim and discard any scum or foam that forms at the top.
Continue to simmer covered for 3-4 hours. You can simmer longer if you’d like but you get a quality amount of flavor in just 3-4 hours.
Remove vegetable chunks and bones. Discard.
Using a fine mesh strainer with a cheese cloth or fine mesh sieve. Strain the broth into storage containers. Allow to cool before placing into the fridge. The broth is good in the fridge for 3-4 days, or place in the freezer to use at a later time. Before using scrape off any fat that may be sitting at the top.
Use for soups, sauces, or whatever your little heart desires.
Happy Cooking and Happy Eating! -Kristen Faith :)
