Good Food Fast: Homemade Chicken Stock In One Hour
By Melissa Schneider May 7, 2013 No Comments
You are probably throwing away the main ingredient in speedy homemade chicken stock: the bones. Stop doing that! If you ever serve roasted chicken, or carve meat from chicken thighs, legs, or wings, then you have what you need. You should try this great recipe instead.
I love brewing up my own chicken stock. For years, I was deterred by recipes calling for hours of simmering and complicated skimming procedures. It sounded like I was going to need a bandanna and a frilly apron and way more time than I have. Then, I came across this super-easy recipe during a “Knife Skills and Chicken” class. (Now, doesn’t that sound fun?) It was easy, it smelled great, and I’ve been using it successfully ever since. With a little planning ahead, you can make 2 quarts of healthy, aromatic, sodium-free chicken stock in an hour. It freezes perfectly, so you can double the recipe if you like.
One-Hour Homemade Chicken Stock
- 2½ pounds bony chicken pieces
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, quartered
- 1 whole leek, cut in 3-inch pieces
- 2 bay leaves
- ½ bunch flat leaf parsley
- ½ teaspoon dried thyme
- 8 to 10 whole peppercorns
- 2.5 quarts cold water (10 cups)
Place a large stock pot with the water and chicken bones over a high flame. While it comes to a boil, prepare all the other ingredients and add them to the pot. When stock comes to a boil, reduce heat. Cover and simmer for 45 minutes, or up to 1.5 hours if you have the time. Using a ladle, scoop out and discard as many vegetables and seasonings as you can. Then strain the broth carefully into storage containers and refrigerate for 8 hours over overnight. In the morning, there might be a layer of solid yellow fat on the surface of your stock. If so, skim with a spoon and discard. Yield: 8 cups.
3 Kitchen Tips
If you plan to freeze the stock, I recommend using 1-2 cup containers for easier defrosting.
Get experimental and add homemade chicken stock instead of the water called for in many savory soups and dishes. I recently tried this substitution with my family’s favorite tomato soup and it was even more delicious than usual.
If you find yourself whipping up pan sauces, like white wine sauce for pasta, then use a turkey baster and fill an ice cube tray with stock. Each cube is about one tablespoon and these small portions will add amazing zip to pan sauces.
Finally, keep a “bone bag” in my freezer. Yes, it sounds creepy, but it makes it easy to save chicken carcasses and bones as you accumulate them from other recipes. By the time I build up to 2.5 pounds, it’s often just about time to make the stock again.
Faster Solution: Don’t have the time? Consider our Organic Free-Range Chicken Broth. Fooducopia’s all-natural broth comes from grain-fed chickens that are raised without hormones or antibiotics in an environment where they can roam freely. You know–the kind of chickens you’d actually want to eat.
Prior Posts in the “Good Food Fast” Series: Chicken with Pine Nuts and Herbs