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How can you not want to gain extra nutrients and fortify your food with added clean flavor? It is a great base to enhance those sauces, soups and other meal requiring liquid. So my first option was to always get store-bought chicken stock (white stock). I thought it was more convenient when you are on a busy schedule and constantly on the go.
This chicken stock is effortless to make, which most of the ingredient are commonly found in your refrigerator. This basic homemade chicken stock I’ve created can be made while you study, do your exercise workout, or just watch a movie or two.
Ingredient Choice
Chicken Backbones are the star ingredient of the stock. Using chicken carcass gives those minerals and vitamins needed to support a healthy immune system. It will provide folate (vitamin B9), niacin, selenium, thiamin, vitamin A, vitamin B6, vitamin B12 (cobalamin).
Carrots promote healthy eyesight, aid in the prevention of cancer, and help maintain lower cholesterol levels. Can’t miss beta carotene, biotin, fiber, potassium, vitamin B6, and vitamin K1.
Celery helps flush toxins out of the liver while assisting in bile production. It is useful in helping with digestion issues. This vegetable promotes hydration, stimulates detoxification, helps lower bad cholesterol, and reduces inflammation. It has a positive effect on skin problems such as acne, eczema, and psoriasis.
Garlic assist in digestion, immune boost, and reducing blood pressure. It contains antioxidants and anti-inflammatory properties.
Onions come in a variety of colors and flavor strengths. The perfect choice was yellow, which has a strong flavor at first but decrease with long periods of cooking.
Basic Homemade Chicken Stock
Ingredients
Equipment
Method
- Using a large stock pot placed on the stove add chicken backbones then cold water so it covers the bones. Then turn on heat under stockpot to high heat and bring toa boil while uncovered. As the chicken stock boils there will be an accumulation of white foam on the top, using a spoon (be careful as it is hot) to skim it off and discard it.
- Once chicken stock comes to a boil, reduce heat to medium. Skim fat foam off. Then add celery, garlic cloves, and yellow onions. Cover stock pot partially and allow stock to simmer for 3 hours.
- To cool stock, place a rack in sink to place stockpot on, allowing for total circulation of water around pot. Fill the sink with cold water and add block of ice.
- Once it cools down (about 1 hour to 1 hour 30 minutes), temperature should say 41 degrees or below. Skim fat off chicken stock. Use a large ladle to transfer chicken stock liquid into a cheesecloth lined sieve placed over a heat proof container. Discard all solids.
- Use suitable food grade container (mason jars, plastic) and add chicken stock. Place a label with the name and date it was prepared. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Video
Notes
- You can get a lot done in 3 hours. Setting a timer for when your stock will finish can be helpful.
- Wash carrots (no need to peel outer layer) and celery thoroughly, then rough chop the vegetables.
- Cold water helps impurities dissolve quicker while hot water renders a cloudy stock.
- Remove any foam rising to the top. Removing the chicken fat can be done much easier after it has chilled completely. Make sure to keep chicken stock liquid out of the danger zone which is 41 degrees to 70 degrees.
- A large container or multiple medium size containers can be used to place water in to freeze. This delays the melting of the ice. The water ultimately stays colder longer to help cool down chicken stock.
- Placing the hot container of stock in the refrigerator will increase temperatures inside. This will then increase, temperature of the items already in the refrigerator. Increase temperatures lead to possible bacterial growth.
- Use food grade thermometer to check the temperature of the chicken stock (should be hot 165 – 185 degrees or cooled at 41 degrees or below). Just make sure to clean the thermometer thoroughly after each use.
- The salt is omitted due to it being slightly more difficult to level in the future. There would be a concentrated increase in saltiness with less to no ability to reduce it.
Where to Purchase
The neck bones and backbones are the best parts to utilize when making rich chicken stock. For convenience chicken neck and backbones can be purchased at the butcher shop for approximately $1.99 to $2.49 a pound. Carrots can be purchased all year-round singular (1 for $0.25 each) or in a bagged bunch ($1.99 for 2-pound bag). Celery can be bought all years round for around $2.52 a stalk. Fresh garlic can be purchasing all years round either whole bulb ($0.72) or separate individual cloves. Yellow onions ($0.49 each) can be commonly found in local markets all year around.
Creating a stock will be a much better option than purchasing store bought. You know exactly what is in it. You can make as little or more for whatever your needs call for. A great way to add nutrients to your meals. Instead of using water you can replace that liquid with chicken stock.
