This is the way I make stock and it has served me well over the years. Learning how to make chicken stock will improve your cooking knowledge as well as the dishes prepared with your new stock.
Washing the bones in cold water before adding them to the pot will remove a lot of the impurities and save you time when skimming. After rinsing, add your bones to a stockpot and cover with water approximately 1 inch over the bones.
Start with cold water and bones and slowly bring to a gentle simmer. Congealed fat and impurities will rise to the surface as white foam which you can remove by using a ladle.
Once all the fat and impurities have been removed then add your aromatics. Continue to slowly simmer and remember to never boil your stock.
Remove all the vegetables and bones by ladling them out then strain the liquid through cheesecloth or a fine mesh strainer. Place in ball jars and freeze for up to 3 months.
2 chickens carcasses. I buy 2 whole chickens, de-bone them, reserve the meat for other meals and use the bones for making stock.
2 large onions, peeled and quartered
1 large carrot, peeled and large dice
1 celery stalk, washed and large dice
4-5 sprigs of thyme
2 bay leaves
10-15 whole black peppercorns
Rinse the bones thoroughly under cold water
Add bones to stockpot along with enough cold water to cover the bones 1 inch
Bring the stock to a simmer, never boil, and as the white foam rises to the top skim and discard. Allt he while simmering. This will take about 30 minutes.
When all the foam has been removed, add the aromatics (vegetables and herbs) and continue to simmer for 4 hours
Remove the solids by scooping them out and discard.
Pour the liquid through cheesecloth or fine mesh strainer into a container large enough to hold the stock
Place container in a ice bath with water to cool the stock quickly or in the fridge.
Once the stock has fully cooled there will be a thin later of fat on the surface. Skim and discard the fat and store the stock in Ball canning jars in the freezer or refrigerator.
