YouTube Link: Brown Chicken Stock
More Videos: Helen's Kitchen Channel
For 4-5 quarts stock
2 salt-free rotisserie chickens (Whole Foods carries them)
1 carrot in large chunks
1 onion in large chunks
1 celery stick in large chunks
10 sprigs of thyme (optional)
1-2 bay leaves
1 tsp whole black peppercorns
- Break up the chickens into legs, wings, backs and breasts. Put everything except for breasts in to an 8 quart pot. Breasts are not really necessary, but if you don't have another use for them, you can add them in. Cover with water by 2-3 inches and bring to a boil. Turn down the heat to low.
- Skim off any foam that rises. Add the vegetables and aromatics and simmer gently for 3-5 hours.
- Cool slightly. Strain through a colander into a large bowl and let sit for 15 minutes to let impurities settle. Thyme leaves will float, but the strainer will catch them.
- Strain into a 4 quart pot through a fine mesh strainer pouring slowly not to disturb the impurities on the bottom.
- Cool to room temperature and refrigerate overnight.
- Skim off the fat and it's ready to use. Can be stored in the fridge for a week or frozen. I prefer to reduce it 4 times for more compact storage.
2 comments:
This was so valuable to me since I always used just the leftover turkey or chicken carcass and thought it sacrilegious to put any large chunks of meat in the pot to make my stock. You also used fewer vegetables than I would have thought necessary. Fall is right around the corner so I'm going to smoke a few chickens to get a head start on my stock!
You can up the veggies :) It's whatever you have on hand. Smoked chicken stock sounds awesome, but it will be smoky, so might not be all-purpose.
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