Small Batch Chicken Stock
Unlock Flavor: Mastering Small Batch Chicken Stock
Chicken stock is the cornerstone of so many incredible dishes – soups, sauces, risottos, braises… the list goes on! But store-bought stock often falls flat, lacking the depth and richness that comes from homemade. The good news? Making your own isn’t as daunting as you might think, especially with our recipe for Small Batch Chicken Stock. This isn’t a weekend-long project; it’s a flavorful investment that pays off big time.
Why Make Your Own Chicken Stock?
Beyond the superior taste, making your own stock gives you complete control over the ingredients. No hidden sodium, artificial flavors, or questionable additives. You know exactly what’s going into your food. Plus, it’s a fantastic way to reduce food waste! This recipe utilizes leftover roast chicken carcasses or bones, transforming something often discarded into liquid gold.
What Makes This Recipe Special?
We’ve streamlined the process to create a manageable, small batch stock perfect for home cooks. It’s designed to maximize flavor without requiring a massive time commitment. The addition of collard greens (optional, but recommended!) adds a subtle depth and complexity. We also emphasize the importance of a long, slow simmer – this is where the magic happens, extracting every ounce of flavor from the bones and vegetables.
Tips for the Best Stock:
- Don’t Skip the Simmer: The 4-5 hour simmer is crucial. It allows the collagen from the bones to break down, creating a rich, velvety texture.
- Skim the Impurities: As the stock simmers, you’ll notice foam and impurities rising to the surface. Skim these off regularly for a clearer, cleaner-tasting stock.
- Cool and Defat: After straining, allow the stock to cool completely. The fat will rise to the surface and can be easily removed, resulting in a lighter, healthier stock.
- Storage is Key: Properly stored stock can last for days in the refrigerator or months in the freezer. We recommend freezing in ice cube trays for easy portioning.
Beyond the Basics: Stock Variations
Once you’ve mastered this basic recipe, feel free to experiment! Try adding different herbs and vegetables, such as parsley, leeks, or mushrooms. You can also roast the bones and vegetables before simmering for a deeper, more complex flavor.
Frequently Asked Questions
- Can I use chicken feet? Absolutely! Chicken feet are incredibly rich in collagen and will result in an even more gelatinous stock.
- What if I don’t have a whole chicken carcass? You can use chicken wings, necks, or backs. Aim for about 1-2 pounds of bones.
- Can I use pre-cut vegetables? Yes, but fresh vegetables will generally yield a better flavor.
- How long does the stock last? Properly stored, the stock will last up to 4 days in the refrigerator or 3 months in the freezer.
- What can I make with the leftover solids? As mentioned in the recipe, the chicken meat, carrots, celery, and garlic can be a delicious treat for your dog! (Always check with your vet before introducing new foods to your pet.)
Ready to elevate your cooking? Let’s get simmering!
Small Batch Chicken Stock
Ingredients
- 1 each leftover roast chicken carcass or equivalent chicken bones/scraps
- 1/2 large onion cut in quarters
- 1 head garlic halved across (thru the cloves)
- 1 each carrot
- 2-3 ribs celery
- 2 big leaves collard greens optional
- 1/2 bunch parsley stems tied
- 2 sprigs thyme
- 1 sprig oregano
- 1 gallon water
Instructions
- Combine all ingredients in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, uncovered, for 4 to 5 hours. Midway through, add water to replenish to original liquid level.
- Strain out solids with a colander set over another large pot or bowl. (Pick through the solids for the chicken meat and skin, carrots, celery and garlic, discarding the bones, herbs and onion. This intensely chicken-y mélange can be rationed out to a dog - about 3 cups food, more if you add some cooked rice.)
- Pour stock through a fine mesh sieve back into the first pot. Cool to tepid. Refrigerate overnight in the pot or transfer to freezer-safe containers.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
