Take Stock & Make Stock

In The Kitchen

Apr 3

I’ve been making homemade chicken stock for decades. Why, you may ask? Firstly, it’s a money saver! You’re reusing ingredients you’d otherwise throw in the trash. Secondly, that homemade result is a stock that’s going to be more delicious, more complex with a greater depth of flavor than anything you’d buy in the supermarket. And lastly (this one is big), it’s so easy. Literally so easy. I’ve broken it down into 4 steps along with a basic recipe—which is just a guideline, because stock-making is very flexible and forgiving and the perfect thing to do on a Sunday afternoon while you’re doing other things around the house. So, here’s my guide to making your ultimate stock!

SAVE IT

This part is the easiest, since your freezer will be doing all the work.

I always prefer a roasted chicken instead of raw chicken (though it’s fine to use a combination of both) for a greater depth of flavor.

Whenever you have roast chicken (I probably make it once a month, at least), chuck the remaining carcass into a ziploc freezer bag and throw it into the freezer. As you accumulate more chicken bones and carcasses, add them to the ziploc.

In the same ziploc bags, add any veg trimmings or veg that’s about to go south from your fridge. We’re talking carrot tops (including the greens), carrot peels, leek tops, along with any herbs that might be going bad (like parsley or dill)—just toss ‘em in the freezer! If you don’t remember to do this part, don’t worry. The chicken is the most important part.

Reader, it might seem like you’re throwing garbage in your freezer instead of into the bin, but all of these seemingly sad bits and pieces will add up to something beautiful.

SIMMER IT

This part is the second easiest, since your stove will be doing all the work. (do you see a pattern here?)

When you’ve accumulated 2 to 3 ziploc bags, toss them into the largest stock pot you have—think 16 quarts, but up to 20 (any smaller and you’ll have to make it in batches).

Add your vegetables and herbs, frozen or fresh (or a combination).

Add any umami extras if you have them—like parmesan rinds, dried mushrooms, kombu or nori.

Add salt and whole peppercorns (if you don’t mind pepper speckled throughout your stock, go ahead and use ground pepper, but for the deep golden luminous stock, you’ll want to use the whole ones.)

Add enough water to cover everything.

Simmer on the stove, partially covered or uncovered, for 4-6 hours.

STORE IT

You’re done! This part is messy, but satisfying.

Use a spider or a large skimmer spoon to pull out the solids. Then use a fine mesh strainer over a large bowl (or several) to strain the remaining stock.

Pour into quart containers, wide-mouth glass mason jars, or freeze in muffin tins and then store in ziplocs. Remember—if you’re using containers of any kind leave 3/4” to an inch at the top. Liquid expands as it freezes, you’ll need to leave some breathing room for your stock (stock in plastic containers will pop the lids off, but glass will crack and and that is definitely not a good thing).

Label and date your stock! I always have a Sharpie handy in my kitchen for this. Write on the container directly or be like the pros and use painters tape. I use blue but any fun color will do (if you are super extra, use a label maker).

Store in your freezer for up to 6 months.