Homemade Chicken Stock

From Sabreland | Condiments and Sauces | American

Homemade chicken stock

01:00
04:00
05:00
cal Calories 250kcal
fat Total Fat 9g
Low sat-fat Saturated Fat 3g
High chol Cholesterol 102mg
High sodium Sodium 832mg
Low carbs Total Carbohydrate 5g
Serving size 559g Calories from fat 82kcal Fiber 1g Protein 35g Sugar 1g

Ingredients

  • 8 quarts COLD water (box stock supplement)
  • 6 lbs chicken meat / bones
  • 2 tbsp kosher salt
  • 1 lb smoked ham hock (optional)

  • Miripoix
  • 2 medium onions cut in half
  • 2 carrots cut in half, split
  • 4 celery stalks cut in half, split
  • 2 heads of garlic cut in half
  • 1 parsnip cut in half, split
  • 1 turnip cut in half

  • Sachet
  • 1 tbsp peppercorns
  • 2 tbsp rosemary
  • 2 tbsp oregano
  • 2 tbsp thyme
  • 2 tbsp basil
  • 2 tbsp parsley
  • 2 tbsp dill
  • 3 bay leaves

Directions

  1. Roast the bones / carcass / trimmings on a cookie sheet in the oven at 400 for 30 minutes. Spray with olive or canola oil and sprinkle liberally with kosher salt. You can add the split garlic heads and onions to the sheet for the last 15 minutes. Let cool and crack the bones to expose the marrow.
  2. If using a whole chicken or parts, cut into 2 inch cubes or just deeply score the flesh.
  3. Add the water, chicken, and ham hocks to a large stock pot. Slowly bring to a simmer and let it go for 3 hours. It's very important not to stir the stock during this time. Too much agitation will cloud the stock. Skim the froth as needed. For the last hour, add the miripoix and sachet.
  4. When the stock is ready, strain through a sieve double-lined with cheesecloth and cool in an ice bath, stirring occasionally to cool evenly. When cool, cover and refrigerate overnight. Remove the fat layer and store in freezer bags.
Analyzed by Kitchenbug