photo by Ingorrr
Stock is something I make as a reaction to another meal or recipe. If I happen to be making something that requires a whole chicken, I will go ahead and make some stock. Its not hard, and it makes a huge difference.
I have a couple posts that require stock, so I thought I would post this.
The vast majority of the time, the stock I make is chicken. For the most part, its what I have the building blocks to do. If I have a serious chili day coming up I might make some beef stock, but its rare.
The only variation I make is the chicken. If I need a rich stock, I keep some frozen chicken wings on hand to add to the chicken - that really takes it over the top.
Stock freezes. When I thaw it, I generally boil/simmer it for 10-15 minutes before using it.
Chicken stock
Bones, neck and back of a whole chicken (I don't use the organs)
For a rich stock, I add about 1.25 pounds of chicken wings
Greens from a head of celery
1-2 cloves of garlic, smashed
1 onion, quartered
2 slices of ginger
To make the stock:
- Put everything into a stock pot and add water to cover. Pay attention to how full the stock pot is.
- Bring everything to a boil. Lower heat and simmer for 4-8 hours.
- I leave the cover askew if I can. When the stock boils off I add water to keep it at about the same volume.
- Strain all solids.