I posted this before, but had used an Ina Garten recipe.  That stock was delicious, but kind of involved- you needed tons of ingredients, I felt.  I just recently used this one (from Real Simple), and as the site implies, it’s extremely simple!  (I thought I’d posted this recipe before, but couldn’t find it- maybe it was on my Facebook?)  Anyway, here goes!

The recipe:

Ingredients

  • 4 pounds bone-in chicken pieces, preferably necks, backs, and wings
  • 4 celery stalks, sliced
  • 4 carrots, sliced
  • 2 large onions, sliced
  • 4 sprigs fresh flat-leaf parsley
  • 1 tablespoon black peppercorns
  • 2 bay leaves

Directions

  1. In a large pot, combine the chicken, celery, carrots, onions, parsley, peppercorns, bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
  2. Strain the stock through a fine-mesh sieve and discard the solids. Let cool completely, then skim off and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.

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So, that’s the plan- I’m making myself do this today bc I just realized that I’d had the chicken bits in the freezer for awhile, and hadn’t gotten around to making stock, which I really needed to bc I’m out of it, AND I’m also supposed to be getting more chicken backs from our CSA today.  Kinda had to do this now if I wanted to have any room in our freezer!

I’m nearly doubling the recipe bc I had chicken backs, a whole rooster, and the carcass (ew) from a chicken dinner in the freezer, and I’m guessing that that all weighed more than 4 lbs.  It’ll also simmer for longer than the two hours in the recipe, just bc I really wanna make sure that the rooster is fully-cooked to use the meat in potpies this weekend.

Anyway, if you’ve never made stock before (and if you use a lot of store-bought chicken broth), give this a try!

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