Of all of the things I haven my freezer, house-made chicken stockis truly a prize, because it can take the flavor of a dish up several notches beyond what you might get from canned stock. We always make a HUGE pot, then reduce it to a quarter of the original volume and freeze. I freeze it in portion cups, but you can do the same in a mini muffin tin. Once frozen, put all of the chunks into a labeled and dated zipper bag, making note of the concentration as well. Then when you need stock, you can pull out however many chunks you need, reconstitute with hot water, or add as is if the recipe calls for a reduction. How great is that!
Want to know the rules for making stock? Here you go!
Home-made chicken stock can be reduced and frozen so that you always have delicious stock with which to boost flavor in your soups, sauces and risotto.
- 3-4 pounds chicken bones trimmed of fat
- necks and backs work well
- 2 onions chopped coarsely
- 2 carrots chopped coarsely
- 2 ribs celery chopped coarsely
- 2 cloves garlic peeled
- 1 teaspoon black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 parsley stems
- COLD water
- ½ teaspoon salt
Place chicken bones, onions, carrots, celery, garlic, peppercorns, thyme, bay and parsley in a pot that holds at least 8 quarts. Add enough COLD water to nearly cover. Bring to boil; add the salt. Lower the heat and simmer uncovered for 3-1/2 to 4 hours, skimming occasionally.
Strain. Taste and reduce for flavor if necessary. Adjust seasonings. Chill immediately in an ice bath or in the refrigerator. When chilled, skim off the fat.
Yields about 3 quarts rich stock.