Can you believe it’s November already? I find it amazing that time goes by so quickly. It seems we were just enjoying the summer sun.
This weekend, Steve came down with the flu. He was in bed most of the weekend. It was awful and the most important thing is to keep him hydrated. I did that by having him drink tea, and making homemade chicken stock. He wasn’t up for soup but spooning him some broth was amazingly restorative. The next day he was up for some rice to be added in and tomorrow he might be back to normal.
I should take a moment to warn you, this is not going to be one of my usual blogs with beautiful pictures. This is a BTS look at what makes my kitchen work.
Chicken Stock was a wonderful thing to make on a cool weekend. It perfumes your home with the most amazing aroma. It’s so easy to make, just put the chicken in the pot, cover it with water and turn on the stove to medium heat, skimming the foam that rises to the surface. Once the foam is gone add the remaining ingredients and leave it at a bare simmer for at least two hours. Cool, strain and there you have it.
Having homemade stock is a welcome addition to my kitchen. In my opinion stock makes anything better, especially soup. As you may know, soup is my thing. It’s warm, filling and makes us feel better, almost instantly. This is the time I make a pot of soup every week and it feeds us, along with our family and friends. Nothing says love like a gift of soup on a cold day.
One of the best gifts Steve had given me is a chest freezer. I make all kinds of stock and freeze it.
Thanksgiving is coming up quickly. This is another benefit to having a few quarts of stock tucked into the freezer. A homemade chicken or Turkey stock will elevate your stuffing and gravy. Trust me on this.
Tips for making stocks:
- It is important to have a large stock pot. I have a 16 gallon aluminum pot that works perfectly. It’s not heavy and that is something to consider because you will have to lift it to strain out the solids.
- Place the Chicken in the pot, cover it with water and bring it to a boil. Skim the foam that rises to the surface before adding the remaining ingredients. This makes skimming much easier and results in a clearer stock.
- Have room in your freezer for a few quarts of stock.
- Freeze the stock in wide containers or storage bags so it can be dumped into a pot as one big cube. I always forget to pull it out of the freezer in advance.
- ALWAYS label and date the freezer bag or container.
- Use bones for the stock, this is what makes it so rich. I use a mix of Chicken backs, legs, wings etc. for the stock. For turkey stock substitute 5 Lbs of turkey legs, wings & Thighs. If you want beef stock substitute 5 lbs of bones from the butcher, they will be happy to cut them for you.
- Cool the stock completely before refrigerating. No cheating – if you refrigerate it while it’s warm contamination can set it.
- Strain the stock into a clean pot and refrigerate overnight. This lets all of the fat rise to the surface for easy removal. The fat cap seals out the air so once it is removed use or freeze the stock. The stock can be kept for 1 week in the refrigerator with the cap intact.
Homemade Chicken Stock
Ingredients
- 5 lbs of Chicken or Turkey, backs, wings, legs, etc.
- 2 Large Onions, roughly chopped
- 4 Stalks of Celery, roughly chopped
- 3 Large Carrots, roughly chopped
- 1 Handful of parsley Sprigs
- 2 Bay Leaves
- 1 Tablespoon of Peppercorns
Instructions
- Place the Chicken Bones in a Large Stock Pot (I have a 16 quart aluminum pot), fill with water and heat over medium high heat until it begins to boil. Lower the heat to a simmer and skim the foam as it rises to the surface. Add the remaining ingredients and lower the heat to a bare simmer for at least two hours. Cool Completely, strain into a clean pot and refrigerate overnight.
- Remove the fat cap and the stock is ready to use or freeze.
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Ingredients
- 5 lbs of Chicken or Turkey, backs, wings, legs, etc.
- 2 Large Onions, roughly chopped
- 4 Stalks of Celery, roughly chopped
- 3 Large Carrots, roughly chopped
- 1 Handful of parsley Sprigs
- 2 Bay Leaves
- 1 Tablespoon of Peppercorns
Instructions
- Place the Chicken Bones in a Large Stock Pot (I have a 16 quart aluminum pot), fill with water and heat over medium high heat until it begins to boil. Lower the heat to a simmer and skim the foam as it rises to the surface. Add the remaining ingredients and lower the heat to a bare simmer for at least two hours. Cool Completely, strain into a clean pot and refrigerate overnight.
- Remove the fat cap and the stock is ready to use or freeze.
I confess I’ve never made chicken stock. You make it sound so nourishing that I’ll have to give it a try soon in preparation for the winter.
The best thing about making stock is your whole house smells wonderful!
Your chicken stock looks so good and easy to prepare. I also like the idea of making a lot and freezing in deli containers to take out as you need it. BTW Sharpie pens are def the best for labeling all the surplus stock.
It is so helpful to label and date things as they go in the freezer. I’ve learned the hard way….
I am so sorry that your husband came down with the flu. I am glad you were able to get in the kitchen and and make some stock for him. I love making stock and freezing it for future dishes.
It is a wonderful treat to have in the freezer.
I love making homemade chicken stock – although I do not do it nearly as often as I should. It does freeze so well. I hope Steve is feeling better soon, and that you stay healthy!
Thanks Stacey! Steve is on the mend and I do credit the homemade stock.
Homemade stock always reminds me of my childhood. It would be a staple in our house each week. I can still remember the love aroma that would flow through the house when I got home from school. Thanks for sharing and reminding me of this memory.