Soup / March 10, 2023

Homemade Sustainable Chicken Stock

I try to be as sustainable as possible with my food usage and cooking. That means I save bones and vegetable scraps, place them in plastic zip lock bags and freeze them. (Note I do this with sourdough bread "butts" to make croutons or stuffing as well). A note on stock vs broth. Stock is made by simmering bones, herbs, aromatics and regular mirepoix (a combination of onions, carrots and celery) in water for several hours. As they cook, the bones release collagen which creates body, a rich flavor, and mouthfeel. Roasting the bones before making stock is optional, but it makes for a richer, darker stock. Broth, on the other hand, is made from the actual meat, rather than the bones. The flavor won't be as deep, however I'm sure it'll still better than store bought. Anyway, as you cook, you'll inevitably have food scraps. These can be repurposed into an amazing stock. The vegetable scraps can be used exclusively for veggie stock (the more the merrier, any and all alliums, carrots, parsnips, celery, mushrooms, kale stems etc). For chicken stock, I save bones and carcasses (especially the Thanksgiving turkey bones and carcass). I also add mirepoix (celery, onions and carrot scraps). To enhance the flavor even further, I add ginger peel scraps, whole peppercorns and coriander seeds. Don't forget parsley and dill stems either. Let it simmer for hours, 4, 5, 6 - however much time you have. The longer it simmers, the deeper the flavor. Then use this stock for the best soups, stews and rices. That's what makes this "just right."

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Prep Time 5

Cook Time 5

Total Time 5 5

Course Soup

Cuisine American

Servings 16 cups

Equipment

large stock pot
fine mesh strainer / sieve

Ingredients

5 lbs organic chicken or turkey bones and carcass
4 organic carrots scurbbed and roughly chopped
3 organic celery stalks rough chop
1 large white or yellow onion quartered
1 head of garlic
vegetable scraps
1 tbs whole peppercorns
1 tbs coriander seeds
1 inch ginger
parsley stems
dill stems
kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
organic olive oil

Instructions

Scrub and chop the carrots into 2 inch pieces. Chop the celery into 2 inch pieces. Quarter the onion. Cut the garlic head in half equatorially.
In a large stock pot, over medium heat. Add 1 tbs of olive oil and add the above vegetables and all of your scrapes and a tbs of kosher salt. Cook for 5 minutes, until starting to brown. Add the parsley and dill stems, whole peppercorns, coriander seeds and ginger. Stir to combine. Add 6 quarters of water. Add an additional tbs of kosher salt. Bring to a boil. Reduce to a simmer and set the cover ajar. Let it simmer for 4-6 hours.
Strain out the vegetable scraps, discard the bones and transfer the stock into containers. Let it come to room temperature. You can refrigerate for up to 5 days or freeze for 6 months.

Notes

** Amazon Affiliate - I may receive compensation.

Keyword stock, homemade stock, chicken stock, homemade chicken stock

One Comment

Matzah Ball Soup - ZahavaLox
April 6, 2023 at 3:41 pm
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Homemade Sustainable Chicken Stock