Kitchen Tip Tuesday– Chicken Stock

by Lora on December 2, 2009 at 3:27 am

One of the most satisfying things I do in the kitchen is to make chicken/turkey stock. Today we finally got around to making our stock from our Thanksgiving turkey. I have had the carcass in the refrigerator since Thursday, but have been too busy to make the stock. Today Hannah made the stock for me while I was finishing up some other projects around the house. Nothing compares to seeing the golden goodness of quarts and quarts of stock steaming up their containers. To us homemade stock is a luxurious and special treat.

The girls love to heat up stock with pasta for lunch, we often make quick soups with it, or a family favorite… chicken and dumplings. I have a couple of different ways in which I make stock, it depends on what I have and what I plan on doing. Last week for Thanksgiving I made stock with a package of chicken wings. Today Hannah used the turkey carcass and the turkey wings. Often I will make stock when I prepare chicken leg quarters. I will buy a 10 lb. bag of leg quarters, clean them, boil them, take the chicken off of the bone (this I freeze in 2 cup portions for meals), then use the water that I boiled the chicken in to make stock. I will add the bones back to the water with some carrots, onions, and celery (with leaves if possible). I will add a tablespoon of salt and a little pepper and bring it to a boil. Once a boil is achieved I will reduce the heat and simmer, uncovered,  for several hours.  A simmer has bubbles coming to the top and constant movement. If a film is forming on your stock, you have it too low.  When it is finished, I divide it into containers and marvel at it golden goodness.

I know, you are wondering . . . where is the kitchen tip. Tons of people make their own stock, so you’re thinking what can I do that is so different. The tip I have is what to do with those carrots, onions and celery that are left from making my stock. I fish as much of these bits of goodness out of the remains as possible. I then blend them and freeze them in one to two cup servings. Whenever I make soup or dumplings I dump one of these packages into the pot. It is a great way to get veggies into the soup and it turns it a beautiful color as well. I have one daughter who wouldn’t eat carrots in soups, until I began doing this. Now I often put sliced carrots in as well as the puree.

I hope that you found this tip helpful, and be sure to visit Tammy to get more great kitchen tips.

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