Chicken Stock

Homemade stock adds so much flavor and depth to dishes. What’s better is if you have a leftover rotisserie chicken, or a holiday turkey, you probably have the rest of the ingredients on hand, or can quickly grab from any grocery store. A simple setup, some time to simmer, a little effort yields golden delicious stock perfect for any recipe. And bonus, it freezes so well.

Ingredients:

• 2 Carrots, cut into chunks
• 2 Celery stalks, cut into chunks
• 1 Onion, cut into quarters
• Garlic cloves, smashed (optional)
• Chicken carcus, fat and skin removed
• Water to cover

Directions:

1. In a large stock pot, or heavy bottom pot, add all the ingredients with enough water to cover. Bring to a boil, then reduce heat to a simmer. Remove and skim off any “gunk” or things that look funky that floats to the top. Add water, if needed, to keep the solids covered.
2. After about three hours of simmering, turn off the heat and let cool for about 20 minutes while you setup a strainer. You’ll know the stock is ready when all the bones and veggies have given their all and a simple taste gives that bone broth mouth feel. Oh, and your kitchen will smell divine. Option to skim any additional fat from the top.
3. Using a sieve, or in my case paper towel lined strainer, remove the solids from the pot and press out any liquid into another pot or large heat safe bowl. Empty the strainer, re-line (if needed) and using a heat safe measuring cup or ladle, transfer the stock slowly into the strainer over the pot. You may need to transfer the strained stock into containers during this process.
4. Let cool, cover and label. Store in the fridge and use within one week, or freeze for up to six months.

Salt Swaps:

• This recipe uses rotisserie chicken, which from a store can be very salty on its own. For a low(er) salt option, consider using chicken bones collected from other dishes and frozen until you have enough for stock.

Notes:

• This recipe can be replicated with turkey bones, too. I love to make a big pot of turkey stock after Thanksgiving.
• I like to chill/freeze the stock in containers without first removing the fat. I find it’s easier once completely chilled/frozen, and sometimes I want to add that back in for flavor to a dish, e.g. rice.