A brief excerpt from a conversation I had over some delish dinner a few months ago:
Me: Home-made chicken stock is so easy. Throw everything in a pot and let it simmer for 5 hours.
Ryan: You have to be home for 5 straight hours?
Me: Sure. I typically do it on a cleaning day.
Dave (my best friends husband): You can clean for 5 hours?
Nicky (my best friend): SEE! It can be done.
Sigh. This is what best friends are for. Loving your idiosyncratic behavior and taking it a step further than anyone else.
Home-made chicken stock is something I never thought I would accomplish. It’s so simple to buy the 80 cent cans. But… when making soups, 80 cents quickly multiplies. I have accepted that my love for roasted chicken is never going anywhere. So whether I make one from scratch or just buy one of those great little guys from the store, I save the carcass in a zip lock bag and toss it into the freezer. Once I have two or three, I thaw and prepare for some afternoon simmering action.
And yes, I’m aware. It is another symptom from “made-from-scratch” syndrome I suffer from.
3 chicken carcasees
1 onion, quartered
1 head of garlic, halved
2 large carrots, cut in half
1 turnip, quartered
3 ribs celery, cut in half
2 bay leaves
3 tbsp whole peppercorns
2 tbsp kosher salt
- Place all ingredients in a large stockpot.
- Fill stockpot 3/4 full with water and allow to simmer for at least 5 hours.
- Remove from heat. Strain contents from the broth. Discard bones and vegetables.
- Refrigerate the broth covered overnight.
- The next day, skim the excess fat that has accumulated.
- I store the broth in a variety of containers and freeze for use*.