Wednesday, October 14, 2009

Homemade Chicken Stock

homemade chicken stockIt is a lot easier to buy stock from the store and 95% of the time I am not organized enough to plan ahead to make my own stock, but it is amazing the difference when you make your own stock. This is good enough to eat on its own or in any dish that needs a stock. This one was made for risotto with peas, leeks, tomatoes and bacon. The other nice part about the stock is you can make it in a little over an hour because you are not using precooked chicken that has most of its flavour already released.

The Recipe: Homemade Chicken Stock

bones and neck from one chicken roughly chopped
2 tbsp olive oil
3 large carrots diced
5 stocks of celery diced
2 cooking onions diced
4 cloves of garlic minced
1 large tomato diced
6-8 cups of water
Sea Salt to taste (I use about 2 tsp if I was going to eat on its own)

The key to this recipes is using chicken bones that have not been already cooked. I think most people remember they mother or grandmother making stock from the bones of a thanksgiving turkey, but since the most of the flavour has already been cooked out these bones you need a lot more time and bones to get nice results.

This recipe will make about 4 cups of stock. Heat a large saucepan to high heat and add the oil, bones, celery, carrots and onion. Cook for about 5 minutes stirring frequently ensuring nothing burns. Add the tomatoes, garlic and continue cooking for another minute. Add the water and continue cooking over high heat for about 1 hour, the liquid should reduce a fair bit. Add the sea salt if needed, you may leave the sea salt out if you are using the stock in another recipe (adjust accordingly in your next recipe). Strain the liquid though cheesecloth if have it or simply use a sieve that will ensure you catch any small bones. Reserve in the fridge, freezer or use right away!

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