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
Tips
- 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.
