Homemade Chicken Stock

I think we are heading into cold, cold and more cold. A long winter again. Homemade chicken stock is what is on the stove top today. It's about 12 degrees outside and windy so I find it appropriate for this rather chilly day.
In previous posts for Crispy Chicken Under Brick and Roasted Asian Chicken I have said to save the back bone and when I make Buffalo Chicken Wings or anything using fresh wings I always clip off the wing tips. I save the backs and the wing tips in containers in the freezer and over time end up with enough to make chicken stock. You could also save the necks as well.
This is food of love which means it takes time but not tons of effort. Hope you enjoy this version of mine. I'm creating the stock because I want to make a dish using the stock which will be another post, another day.

• 1 1/2 lbs. chicken wing tips and backs
• 2 large carrots - cut into chunks
• 2 stalks celery - cut into chunks
• 1 medium onion - cut into chunks
• 1 sachet bundle of spices (large bay leaf, 1 tbsp. parsley flakes (or sprigs of fresh), 2 tsp. whole black peppercorns
• 2 1/2 tsp. kosher salt (you can add more later on if this isn't salty enough for you)
• olive oil (regular)
• 2 quarts water (16 cups)

1. Add some olive oil to a large stock pot - just enough to coat the bottom of the pan. Heat the oil over medium high heat for a minute or so and add in the chicken wing tips and back and necks if you have them.
2. Sprinkle in the kosher salt. Brown up the chicken, stirring occasionally. You just want to develop some color. This takes about 15-20 minutes.
3. While the chicken pieces are browning make a sachet with cheese cloth and add all the spices. Tie up with butcher's string to have at the ready.
4. After the chicken has browned slightly, pour in the water and scrap the bottom of the pot to get all the good bits.
5. Add the chunks of celery, onion and carrots. Tie the sachet to the pot and submerge it in the water.
6. Bring to a boil and simmer for about 2 hours covered. Remove the lid and simmer for 30 more minutes to reduce and concentrate the flavor.
7. Skim any "stuff" that rises to the surface and discard.
8. Strain the stock and cool down. Skim extra fat by using a fat separator or when the soup is cooled down put it in your refrigerator for a day and the next day remove the cold fat.
9. Store the stock in containers in your refrigerator or freezer or use the method of putting the stock in muffin tins, freezing then bagging the discs in freezer bags to have stock on hand whenever you want.

The stock after straining will sit in the refrigerator and tomorrow I will remove the layer of cold fat before storing it.


All in all the cost excluding gas or electricity costs about $1.96 for almost 2 quarts of stock so it's definitely worth doing this.