Here's what I do:
- boil the chicken then take it out of the pot and take the meat off the bone
- put the bones back in the pot
- add a whole onion, quartered, skin and all
- add carrots and celery (I save the ends of these in the freezer until I make stock that way I am not wasting a perfectly good carrot)
- add some whole peppercorns
- add a little salt (I know, I know... not super healthy but I love it)
- add some bay leaves
Then just let it all boil... and boil and boil.
Drain well using a wire mesh strainer.
Pour the stock into pitchers and put in the fridge overnight.
Next day, skim the fat off the top.
Then... here's the best part... I pour approximately 1 cup of stock into plastic cups on a cookie sheet. Then I put the cookie sheet in the freezer. Once frozen I pop out the stock and store the chunks in freezer bags. It's so helpful to not have to use a freezer bag for every cup of stock I want to freeze and it's very easy to just take out however many "cups" I need for a recipe.
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5 comments:
I've done this using an ice cube tray. It's nice to be able to pull out just the amount of stock you need.
I like this idea! I made chicken stock last week for the first time. This would work great for storing it!
I always make stock from my chicken or turkey carcasses. Roast chicken/turkey makes excellent stock, too.
I just have to remember not to overfill my jars. Can't tell you how many jars I've broken because the soup expanded in the freezer. I like your idea best and will definitely try it.
Great idea! Like Mom2fur, I make stock out of roast chicken or turkey. I also add the pan drippings, which seems to boost the flavor and body of the stock.
Today was the first time I tried making turkey stock in my slow cooker. I hadn't planned to do that, but had some unscheduled errands, so I needed to let it simmer unattended.
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