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chicken stock

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We like to have chicken stock on hand and make it often, sometimes in large quantities. We use some of it immediately and freeze the rest for using later.

chicken stock - December 2006

Our favourite poultry store in Kensington Market sells bags of neck and back bones for $1.00. They are perfect for roasting and turning into the best stock. We dump the bones into a roasting pan with herbs, salt and pepper. For this batch, we added sprigs of fresh rosemary for a little extra flavour.

St. Andrew's Poultry - December 2006St. Andrew's Poultry - December 2006
for chicken stock - December 2006

Roast the chicken bones til golden and fragrant. Drain off as much fat as you can and if you have as many bones as we do from our $1 bag, divide the bones evenly between two large stock pots.

St. Andrew's Poultry - December 2006St. Andrew's Poultry - December 2006

Put the roasted bones with carrots, celery, mushrooms, a couple of hot peppers, herbs, spices and peppers into the stock pots, just cover with water. Cover the stock pot and put it on a low low simmer until the carrots are soft. (scroll up for more photos)

for chicken stock - December 2006
for chicken stock - December 2006

Cover and cook on a low simmer for an hour or so - until the carrots are soft....

for chicken stock - December 2006

Strain the stock and allow to cool so the fat rises to the top. There will be a fair amount of fat... use a spoon to remove it.

for chicken stock - December 2006

Spoon the defatted stock into containers for freezing. You can see how rich and gelatinous this is. It's great as a base for soup, for risotto, or for making a reduction to place under a chop.

for chicken stock - December 2006

Please take a look at more photos of stock made from the carcass of a smoked barbecued chicken.
to recipes from OUR kitchen - chicken stock
to herbs commonly used in OUR kitchen - rosemary
to blog from OUR kitchen - stock making
to blog from OUR kitchen - fresh bay leaves






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