Make your own chicken stock

Commentary by Chandler Holland
Times-News correspondent
teens20@thetimesnews.com

   Wait — don’t toss that chicken carcass in the trash. If you want to get several more meals out of it, consider making stock before throwing away those bones.
Recipes across many cultures begin with chicken stock, and each of our grandmothers knew how to make this nutritious and delicious staple.
Nowadays, most people think making stock is difficult, so they buy packaged broth that often contains too much salt. As you will see in the following recipe, making homemade chicken stock couldn’t be easier.

 Homemade chicken stock

 2 carcasses, from cooked rotisserie or roasted chicken
4 ribs celery, cut into 4 pieces each
3 large carrots, peeled and cut into 4 pieces each
2 medium onions, skinned and quartered
½ teaspoon black pepper
½ teaspoon celery salt
2 teaspoons salt
2 teaspoons garlic powder
1 tablespoon dried tarragon
1 tablespoon dried dill
2 tablespoons dried basil
Water to fill pot

   Place roasted chicken bones, vegetables and spices in a large Crock-Pot. Fill with water to within a ½-inch of the rim, fully covering all ingredients. Replace the lid on the Crock-Pot, and cook on high for four hours or on low for eight hours. Remove and discard all bones and vegetables. Run broth through a fine mesh strainer. Use immediately, or let cool before storing in the refrigerator or freezer.
Cook’s notes: It’s also up to you whether you want to skim the fat off or not, after your stock has cooled. If freezing, store stock in aliquot sizes that will easily work in your recipes (freezing cup ice cube sized portions).
Store carcass(es) from roasted chicken in the freezer in a zip-top plastic bag, until you are ready to make stock. Use every part of the chicken; all the bones and bits and pieces that you would never eat are exactly what make the stock taste so good.
To turn your stock into fabulous chicken soup, simply heat a pot of stock adding shredded chicken and finely chopped onion, carrots and celery. Cooked pasta or rice makes a nice addition. Simmer all ingredients until the vegetables are tender.

Chandler Holland is a sophomore home-schooler and a Teens & Twenties writer. She is an intern at C’est si Bon! Cooking School,
and co-teaches the Kitchen Capers kid’s cooking classes at Alamance Arts in Graham.

 

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