Disclosure: The House Mouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Links are provided to products I enjoy using, and that you might like to use, too. Although the price of these products remains exactly the same to you, The House Mouse may receive a small commission from these purchases. Any income generated will help support and maintain this blog, and is greatly appreciated!!!

Friday, May 01, 2015

Taking Stock

Stocks and broths are definitely having a moment right now, finding popularity in the least likely of places - the good news is, they really are good for you! I'd been wanting to make not just a regular stock or broth, but something that would serve as a restorative beverage as well. I began saving chicken bones, plus a few odd ends of celery and carrot, stashing them in the freezer along the way:

When I deemed I had enough contributors for a small batch of stock, plus a fresh lemon on hand, I thawed my stash and added everything to a large pan, along with a few bay leaves, a teaspoon of peppercorns, and about a Tablespoon of Kosher salt:

Preparing to make chicken stock

I filled with water to cover the contents, brought the stock to a boil, and reduced to simmering (uncovered) for about 3 1/2 hours. I checked regularly for any impurities, but thankfully there was never anything to skim. I topped off the water a few times during the process, but then left it alone after that, not wanting to dilute the flavor any further. Towards the end of the cooking time, I adjusted with another few teaspoons of salt. When I felt the stock was "done", I turned off the heat and let it cool, uncovered, for about an hour:

My solids were large enough that I could remove them with a slotted spoon. Only a few very tiny bits of chicken remained, but I wasn't bothered by them, and they would just add protein. I found I had a delicately golden liquid, tangy from the lemon and slightly bitter from the rind, with a good, rounded flavor:

I can see not only drinking this warm on its own, but also heating until piping and adding raw veggies to let wilt for a "fresh" garden soup. A few dumplings or chicken meatballs wouldn't go amiss, either. All in all, a little time and planning gave me a versatile ingredient from leftover bits, a few pantry items, and some water. How wonderful is that?


No comments:

Post a Comment

Please share your thoughts and experience!