My earlier post called “Cooking 101 – Why Homemade Stocks” gives you my thoughts on this subject and lists the variety of stocks with links. Click here to read it. Here is my recipe for homemade chicken stock.
Here are some tips when preparing the chicken for the stock:
- Always use chicken feet as the stock will be richer and gelatinous. Gelatin improves the condition of your nails and hair.
- When I want an even richer flavour stock I will use a whole skinned chicken. You can use frozen chickens to save money. Thaw chicken first in the fridge, not on the kitchen table. All that bloody liquid means a loss of flavour. A quick thaw method – keep chicken in a zipped plastic bag and soak it in a basin of tap water to soften. Weigh it down so tat the whole chicken is immersed.
- Use those tips of chicken wings (that 3rd section of a whole wing) too.
Homemade Chicken Stock
- 750 gm chicken feet
- 6 pieces of chicken backbones + neck, skinned and fat removed
- 2 large carrots, cut in half
- 1 onion, cut into wedges
- 2 celery ribs, cut in half
- 3 cloves garlic, peeled
- ½ tablespoon peppercorns (either white or black)
- 10 cups of water
- Place all ingredients in the pressure cooker, stock pot or any large pot that has a cover that seals well.
- Add water and simmer. Cook gently in pressure cooker (once it starts to hiss, lower heat and simmer for 60 min) or pot (120 min). Unless your pressure cooker has a special release value, it should be allowed to cool to release the in-built pressure before opening.
- Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat.
- If you do not plan to consume stock within 3 days, pack into smaller amounts that suit your lifestyle (e.g. ½ cup or ¾ cup plastic bags). Freeze. Stock keeps for 3 months in the freezer.