Chicken Stock from David Kinch
This basic chicken stock isn’t intended to be groundbreaking, but rather a “Why not make it?” when you roast a chicken. Homemade stock is always better than store-bought not only for its flavor, but also because you can add salt later as you please. Plus, making chicken stock is incredibly easy (you can make it while you eat the chicken!). Use this stock in almost any recipe in place of water, including Chickpea Minestrone, Genovese Style , Onion & Brioche Soup with a Poached Egg & Manchego (this page), or Jambalaya, New Orleans Style , or even to add flavor to cooked rice. Alternatively, you can store it in an airtight container in the freezer for up to 3 months. Like I said, why not?
Ingredients
- Makes about 8 cups
- Leftover bones and meat from 1 Roast Chicken this page
- 1 white or yellow onion quartered
- 1 rib celery chopped
- 1 carrot peeled (or thoroughly washed) and chopped
- 1 bay leaf
- 5 sprigs flat-leaf parsley
Instructions
- In a large pot on high heat, combine the chicken leftovers, onion, celery, carrot, bay leaf, and parsley and add cold water to cover.
- When a foamy scum forms on top of the water, skim it off and discard.
- Turn the heat to low to maintain a gentle simmer and cover the pot with the lid slightly ajar to allow steam to escape.
- Let simmer for 2 hours.
- Strain over a large bowl and use immediately, or store the stock in an airtight container in the freezer for up to 3 months.