friscobrewer

Recipes 

Try this

5 # Chicken bones
1/2 # onions, peeled & chopped
4 oz carrots, peeled & chopped
4 oz celery chopped
2-4 bay leaves
some fresh thyme
black peppercorns, whole
fresh parsley
5 gallons of water

Bring to a simmer and skim skim skim. I always think of it like hot break. Proteins and scum that need to be removed. Simmer for 1-1/2 hours (do need to simmer too long with a small volume)

Strain & chill. I have always wanted to try a wort chiller to chill stocks quickly

monty73741

Recipes 

Since i used to a chef we made stocks all the time. the key is roasting the bones. that removes fat & less the skim. Roast them till they are almost done...drain grease deglaze pan with water. I use wine for veal stock. then pour that in a crock pot, with celery, carrots, onion. I use vegetable ends, but you dont want to use too much onions it sours it. let that simmer for 48 hours...strain with A china cap, put in fridge....let cool & scrape off fat cap.

Portion or use. Chicken stock is great for everything it a very neutral stock so you can use it in anything
you can use a wort chiller mainly that way you take it through the temperature danger zone quickly

etp777

Recipes 

If you have a pressure canner you can also can your stock and save that valuable freezer space. Check your Ball Blue book or UGA site for times, but looks like 20 minutes for pints and 25 minutes for quarts at 10 pounds of pressure. If your'e really ambitious, make a day of it. Or two really, so you can let it cool and skim as much fat as possible. Saturday, whip up big pot of chicken soup, pull out chickens, cut off meat, etc, let cool, skim fat. While that's cooling, take bones, skin, etc make up batch of stock. Put that in fridge to cool, and skim fat and start canning the soup. When taht's all canned, go back and skim fat from stock, and can that. Long day, lots of work, but great homemade soup and stock for a while.

Edited to change pressure cooker to pressure canner. These are NOT the same thing (and I know that, just a brain fart, haven't had coffee yet

Laurel

Recipes 

I'm lazy and cheap - this is my method
I buy roasted chickens from the grocery store for salads, burritos, etc, and save EVERYTHING that I don't serve with the main dish.

I put it in my old stock pot, and brown it. I then deglaze the pan with a little water, then add enough water to cover the chicken. If I have onion on hand, I'll toss one that's been quartered in, I'll half a head of garlic usually(when I remember or have it on hand), I add a little dried dill, rosemary, and whatever seems tasty at the time, sometimes oregano. If I have carrots or celery or anything else, I add those too. My trick to have a beautiful color is to add just a little turmeric. It doesn't add any flavor , but the color is beautiful. After I boil it for a few hours, I crash cool it the same way I do wort in my sink, strain it through a very fine mesh strainer, then I put it into ziploc containers and cool it overnight, scrape the fat off the top, then freeze it.

I love cooking rice with stock instead of water. It creates delicious flavor and I'm not left wanting meat. It's even better if I leave the fat in!