How-Tos and Tutorials Recipe stocks and broth

Chicken Stock

I much prefer to make my own chicken stock and this stock will come out with a fairly deep dark and rich color with a lot of flavor if you do it right.  Care must be taken during the roasting of the bones to not burn them but brown them thoroughly to produce those qualities I describe.

Why do I prefer to make my own?  Pretty simple actually.  Ever read the label of some of those store bought broths and stock.  More artificial colorings, additions, seasonings and preservatives than I feel is good for you.  Besides you are going to make your house smell so good!

For a source of bones to make the the stock here are a bunch of suggestions.  First off when I make chicken wings, buffalo, spicy, savory, sweet, thai sticky or other wing productions I will take off the wingtips put them  in freezer bags and stick them in a freezer until I have a bunch of them.  If I have left over whole chicken I’ll throw that in after I’ve  browned off other chicken.  Supermarket rotisserie is a good source.  As far as outside the pantry I’ll look at buying wings, chicken necks, chicken necks or chicken feet (called chicken paws in NJ for some reason).

I don’t advise roasting the chicken feet but the rest of the parts I’ve described can be roasted off until dark.

A variant of this recipe adds star anise, garlic and ginger to the seasoning mix especially if I plan to use this stock with ramen.

5 from 1 reviews
Chicken Stock
Author: 
Recipe type: Pantry Items
Cuisine: Pantry Items
 
A good solid dark chicken stock that can be used for making gravies or used as a stock for other uses.
Ingredients
  • 10 lbs of assorted chicken parts as described in the article
  • 2 carrots broken into pieces
  • 2 large onions quartered
  • 1 large leek chopped rough
  • 2 celery stalks including leafy tops coarsely chopped
  • 6 parsley sprigs
  • 2 bay leaves
  • 1 tbsp whole pepper corns
Instructions
  1. Preheat an oven to 425F (220C)
  2. In a large roasting pan spread the chicken parts (except chicken feet).
  3. Roast until browned but not burned turning occasionally so all parts brown. This takes about 2 hours.
  4. Place parts in a 20 quart stock pot along with the chicken feet.
  5. Place the vegetables in the same roasting pan
  6. Roast until browned turning occasionally to allow vegetables to brown evenly.
  7. Add the vegetables to the stock pot.
  8. Deglaze the roasting pan with 1 cup of water
  9. Scrape up brown bits from pan with a wooden spoon
  10. Add brown bits and deglazing water to the stock pot
  11. Add water to the stock pot ensuring all chicken parts and vegetables are covered.
  12. Bring to a boil; skim any grey foam that forms on the surface.
  13. Add the seasonings and reduce heat to a simmer and simmer for 8 hours skimming the fat from the surface occasionally.
  14. Cool slightly and strain broth through cheese cloth discarding any bones, cartilage, vegetables and seasonings.
  15. Pour into shallow pans
  16. Cool the pans in cool water and/or ice.
  17. Refrigerate to cool further until chilled.
  18. Skim fat once chilled from the surface.
  19. Pour into quart containers and seal.
  20. Refrigerate up to 3 months or freeze up until six months.

 

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