The benefits of making chicken stock from scratch. Not only does it taste better, but it is also healthier for you. Store-bought chicken stock often contains preservatives, additives, and high amounts of sodium. By making it at home, you have full control over the ingredients and can create a more nutritious and natural option for your meals.
Now, let’s get into the nitty-gritty details of making chicken stock. The key to a flavorful stock is using quality ingredients and taking your time to let it simmer. The main ingredients you will need are chicken bones, and if possible chicken feet, vegetables such as onions, carrots, and celery, and water.
Now, you may be thinking, “Chicken feet? That’s not an ingredient I typically use.” But trust me, chicken feet are the secret weapon in making flavorful and collagen-rich chicken stock.
Chicken feet are known for their high levels of gelatin which gives stock its rich and nourishing texture. They are also packed with collagen, a protein that helps improve skin, hair, and joint health. By adding chicken feet to your stock, you are not only enhancing the taste but also incorporating added health benefits.
Additionally, chicken feet are an inexpensive ingredient that can often be found at your local butcher or farmer’s market. So next time you see them, don’t be afraid to give them a try in your homemade chicken stock.
One of the great things about homemade chicken stock is that it can be customized to your liking. You can add different vegetables and spices to create different variations of stock. For example, if you want a vegetable-forward stock, you can add more carrots and celery, or if you prefer a more savory stock, you can add garlic and onions.
Additionally, chicken stock can be used in a variety of dishes besides soups and broths. Use it to cook rice or quinoa for added flavor, or use it as a base for gravies and sauces. The possibilities are endless!
In conclusion, making your own chicken stock is a simple and rewarding process that can elevate your cooking to the next level. Not only will you have a healthier and more flavorful option, but you will also save money by using ingredients you already have on hand. So next time you’re at the grocery store, skip the pre-made stock and opt for homemade instead.
Homemade Chicken Stock
Ingredients
- 4 pounds Chicken, wings, backs, thighs, feet, or necks
- 2 Onions, chopped in big chunks
- 4-5 Carrots, chopped in big chunks
- 1 bunch Celery, chopped in big chunks
- 4-6 Cloves garlic, crushed with the back of a knife
- 3 Bay leaves
- 2 tsp Whole peppercorns
- 1 can Tomato Paste
Optional
- fresh thyme
- leeks
- fennel
- Parsley
freezer options
Instructions
- Heat oven to 500°
- Toss the chicken bones in half of the tomato paste, place on a baking sheet, and roast for 20 minutes.
- Toss the vegetables in the other half of the tomato paste, place on a baking sheet, and roast for 20 minutes along with the bones.
- Add everything to a big stock pot and cover with cold water.Always start with cold water. This helps keep the broth clear and not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
- Add the bay leaves and peppercorns, and any additional items.
- Bring to just a boil and reduce the heat to a simmer. Simmer gently (bubbles should barely break the surface at irregular intervals)
- Simmer for 6 hours, skimming the top as needed.
- If you like, you can put it back into the pot and reduce it by half. This will be very concentrated, and 2 tbsp added to water will make 2 cups of stock. You can watch the video to see the result of this. This is how I make mine because it takes up less space in my small freezer.