This process for making chicken stock is so simple and yields a minimum amount of waste without sacrificing flavor.
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Put all of the ingredients in a large stock pot.
Simmer, without stirring, for 2 to 3 hours. A longer simmer results in a more concentrated stock due to evaporation.
Amount of bones – Since making the stock and cleaning up afterwards takes a good 4 to 5 hours, I like to accumulated enough bones/carcasses that will fit in a large stock pot. One pot of stock usually makes about a gallon and lasts me anywhere from 1- 3 months, depending on the weather. (In the winter, it goes fast!) One turkey carcass with leg and wing bones, excess skin and giblets are usually enough bones for a nice pot of stock. However, I normally wait until I have 2 – 3 chicken carcasses. Also, don’t hesitate to use both turkey and chicken bones in one batch.
The amount of bones and water will determine how much stock you end up with.
Cooked or uncooked – Both. When we butterfly a chicken, I’ll freeze the giblets and backbone. Once we finish off the cooked chicken, the carcass is added to the bag and frozen until I’m ready to make a stock.
Freezer containers – Since you’ll be using this stock for everything from making rice to using as a soup base, you may need different size containers. Use a variety of container sizes for different purposes. Glass jars can be used, but be sure to leave enough air space at the top to allow the liquid to expand during the freezing process.
Removing the fat – As mentioned in the recipe, the paper towels do remove quite a bit of the fat. However, you may be left with a thin layer on top of the stock once you transfer it to the containers. There are a couple of ways to remove this excess fat if you don't want it.
To defrost the stock - put it in the microwave on half power, run it under hot water or just set it on the counter for a couple of hours. If it’s possible that you would use the microwave, be sure that any plastic containers you use are microwave safe.
Recipe author: MJ of MJ's Kitchen