In the face of uncertain markets, one stock remains a sure bet: chicken stock. And when you’re making it at home, it’s flavorful, money-saving, and saves the planet! [I made that last one up, but, change my mind.]
Time to get our chicken stock on!
- chicken carcass [or whole chicken, if you’re making chicken noodle soup]
The theme here is fast and simple. We’re not chopping our veggies into perfectly sized pieces. Sorry, type-A chefs. This might cause an eye twitch. Prep your carrot by peeling it and cutting it into one inch lengths. The same cut size will work for the celery.
Karate chop your onion in half and peel the skin from it’s layered body.
Place chicken carcass in large pot and drown it. Don’t let the carcass breach, we’re not letting it breathe. Drown it. Throw in your veggies so it looks like super lazy soup.
Cover and put on high heat. When it boils, reduce to LOW HEAT and simmer for 3-4-hours.
Top Tip: Check stock at the 2-hour mark. If you start running out of water, fill it back up to the original line.
When the timer FINALLY goes off, strain off the carcass and veggies.
Use stock immediately, or, freeze in sandwich bags for perfect “soup-sized” stock when you want it.
DON’T FORGET TO strip the meat from your carcass. It’s wonderful dipped in soy sauce or as a base for chicken tacos.