After our 3 in 1 post regarding how to prepare fresh chickens, many clients have asked how to make chicken stock. Stock is one of my favorite things to make {mostly because it's the easiest thing we make}. Start with the bones, any meat left on the bones and the neck of the chicken {we include the neck inside the cavity...don't let it surprise you!} and place it in a large stock pot.
Next, chop up some celery, onions, and carrots. Add 2 or 3 bay leaves and place all ingredients into the stock pot. Add enough water to cover everything in the pot. Cover, bring to a boil then turn to low and allow to simmer for 4-6 hours {your whole house will smell pretty good by the end of that 4 hours}. 4-6 hours turn off the heat, remove the lid and strain the liquid into a separate large pot. Allow both pots to cool {be sure you separate the stock before allowing to cool}. Once cooled ladle the stock into containers {we use plastic if freezing & mason jars if refrigerating}. You'll notice how thick the stock is once cooled. Pasture raised poultry stock has a lot of vitamins, gelatin, and calcium derived from the bones of the bird therefore, the consistency of our stock is usually more like gelatin. You'll also notice the lighter colored solid on top of the broth which is {wait for it...} fat. Don't panic; this is not your "I just ate the whole roll of cookie dough before I could make cookies" fat. This is good fat, the kind of fat your body needs. Still, if you elect that you have enough good fat in your diet you can choose to skim it off the top of your stock before storing {to each his own}.
Now you have a wonderful, healthy base for soup, chili, or a healthy snack. Enjoy!
Now you have a wonderful, healthy base for soup, chili, or a healthy snack. Enjoy!
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