Homemade Chicken StockFriday, November 13, 2015
My first eBook is officially available for sale! I'm pleased to have published a small collection of Thanksgiving recipes written for home cooks who want to make an entire menu from scratch. All of the recipes are based on one grocery shopping list, included in the book, as well as a prep schedule to help plan do-ahead tasks. It's a tiny glimpse into some bigger projects that I have in the works for future cookbooks. I am ecstatic to have it out there and for the surge of support received so far! The Kitchenista's Thanksgiving Handbook is available in PDF form and eBook for Apple devices at the Blurb bookstore and the iBookstore. I'd love your feedback in the form of reviews on either site!
Since it's both Thanksgiving and soup season, I thought I'd share my homemade chicken stock recipe from the book. It's one of the recipes in the "Prep Work" section, which organizes all of the little things you can get out of the way before Thanksgiving that are essential for scratch cooking!
The ﬂavor from homemade stock is more robust than store bought and very economical. It's also free of all the excess salt, sugar and other additives. This recipe will make a basic, unsalted all-purpose chicken stock. You can experiment with adding other herbs and vegetable scraps such as rosemary, sage, onion tops, leeks, fennel stalks or mushrooms. I usually keep my stock as simple as possible so that it can be used in any recipe. Roasted chicken bones yield a darker, stronger ﬂavored stock than uncooked bones, but either will work. I freeze any carcasses, back bones and wing tips from the
chickens I cook. About once a month, I have enough scraps to make a pot of chicken stock. If you’re preparing for Thanksgiving, it wouldn’t hurt to practice your roasting technique on chickens before you roast a bigger turkey. You’ll be left with extra bones to make your stock! You can substitute turkey bones in this recipe if you have them, but your gravy will be just ﬁne using chicken stock. Just add drippings from your turkey on Thanksgiving day.
Note: Stock can be prepared in a slow cooker on the low setting. Adjust cooking time as needed.
2 celery sticks
1 large onion, halved
2 bay leaves
1 tsp black peppercorns
1 tsp celery seed
1 garlic clove
1 bunch ﬂat-leaf parsley
A few thyme sprigs
5 quarts water
Active Time: 20 minutes
Total Time: Up to 4 hours
Yield: Makes about 4 quarts
Special Equipment: Large stock pot or slow cooker