Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 21 2015
Homemade, Not Store Bought - Chicken Stock
Preheat oven to 450°F. Place about 4 lbs chicken (cut up) on a rimmed baking sheet. Roast — flipping over the pieces halfway through — about 45 minutes until they are golden brown.
Chop an onion, a stalk or two of celery, and a peeled carrot or two. Grab a bunch of parsley and thyme, a bay leaf, and some peppercorns.
Once the chicken parts have roasted to a golden brown, take them out and admire the brown crust on the pan.
Put the chicken in a heavy stock pot. Then pour off all of the grease from the pan. Pour water onto the baking sheet while it’s still hot. Using a wooden spoon, scrape up all the brown crusty bits. Pour the liquid from the pan into the pot with the chicken.
Add your vegetables and herbs.
Add enough water to cover the contents of the pot by 2 inches. Put the stock pot on a burner and heat until it simmers, then let it simmer gently for at least three hours and up to five.
When it’s done, strain the stock through a fine mesh sieve.
Once the stock has cooled, pour it into an airtight container, then put it in the fridge or freezer. You can also put it in ice cube trays, then transfer the frozen cubes to a ziplock bag.