Chicken Stock Recipe
Chicken Stock
A staple in any kitchen
One of the staple ingredients in my kitchen. I actually found myself out the other day, and with a mean immediate craving for risotto, so I went to the store and bought the best looking brand I could find. It was terrible. This is one thing that is just worth making yourself. I usually make a batch a week and freeze any leftovers in well-labeled quart containers. Read my note at the bottom about the chicken feet… it really makes a difference…
Ingredients
3 chicken carcasses | clean off as much meat as possible
6 chicken feet | *see note below
4 carrots
2 large onions | unpeeled, cut in half
1 head of garlic | unpeeled, cut in half crosswise
2 large stalks of celery
1 handful of fresh thyme
2 bay leaves | fresh if you can find them
2 sprigs of fresh rosemary
2 tablespoons salt
2 teaspoons whole black peppercorns
8 quarts of water
Instructions
On the Stovetop
Step 1
Add all of your ingredients to a large stockpot.
Step 2
Bring to a boil. Simmer uncovered for 4 hours. For the first 30 minutes of cooking, skim off any gunk that floats to the top.
Step 3
Strain the entire batch of stock through a colander and discard the solids.
Step 4
Use immediately, or let cool completely, pour into well-labeled freezer-safe containers, and freeze.
In the Pressure Cooker
Unless you have a massive pressure cooker, you probably are going to need to reduce the volume of ingredients in this recipe. That’s ok. Just keep sorta to the ratio of ingredients. Add what you can, but just make sure that the liquid doesn’t go over your max capacity line for your pressure cooker.
Step 1
Add all of your ingredients to your pressure cooker, adjusting ingredients to fit your cooker. Take care to not overfill.
Step 2
Set your pressure cooker for 2 hours on high pressure.
Step 3
Once your stock is finished cooking and the timer goes off, leave it be and let it release naturally.
Step 4
Open your cooker and strain the entire batch of stock through a colander and discard the solids.
Step 5
Use immediately, or let cool completely, pour into well-labeled freezer-safe containers, and freeze.
Chicken Feet
I know you might be thinking that adding chicken feet to your batch of stock seems incredibly gross and creepy, but let me tell you, they make the best stock - hands down. They are one of the best sources of collagen and other compounds that will take your chicken stock from chicken-flavored water to the flavorful stock your body craves.
The stock can be made without them, and it will be ok, much better than anything you can buy in the store, but if you can find them, try them! You won’t regret it.