I used the last of the chicken stock in my freezer this week, so Thursday I made another batch using a chicken carcass, a couple of chicken necks, and several bags of veggie trimmings I'd been collecting in the freezer. I used six cups of it that evening for bean soup and today I put 18 cups into the freezer. I used 1-cup packages this time, as I've been finding I often need just a single cup of stock for a recipe.
I've got another carcass in the freezer, and I'm roasting a chicken tonight so that'll be a second. I think as soon as I get another couple bags of veggie trimmings together I'll make another big batch.
INVENTORY
Garage Freezer:
18 cups chicken stock 3/08
13 Delicious Summer Pie Recipes
2 years ago
4 comments:
Hi Val, You really should try the stock I posted back in Jan, it is wonderful, great flavor and color. here is a repost. Also where are you getting your chickens?
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I quit makeing stock the traditional way once I tried this recipe, I'ts from Cooks Illustrated, I love how they test and determine the BEST way to do something.
VUDUTU
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Quick Chicken Stock by Cooks Illustrated
Description
Makes about 2 quarts Chicken pieces are sautéed and then sweated before being cooked in water for a rich but very quick stock. This is our favorite all-purpose stock. It takes about an hour to prepare.
Directions
1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.
2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken
pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Ingredients
v 1 tablespoon vegetable oil
v 1 medium onion, chopped medium
v 4 pounds whole chicken legs or backs and wing tips, cut into 2-inch pieces
v 2 quarts boiling water
v 2 teaspoons salt
v 2 bay leaves
Vudutu, I keep meaning to try that stock, but I seldom have chicken pieces. I usually buy whole chickens, so I end up with a carcass. I generally roast a chicken every week or so, so I end up with a new carcass about every ten days. But I use a lot of chicken stock, so it works out. I do have another chicken carcass and a turkey carcass awaiting stockmaking, and there's a half-eaten chicken in the fridge right now. (I roast the chicken, we use it for a dinner, and then my husband and son use the rest for snacking until it's gone.)
I get my chickens from several places. Greenacres, Highland Haven, Dale Filbrun, Red Sun Farm. I've ordered six from Highland Haven for June.
Sounds like you have it down. When I roast a chicken the carcass usually gets picked clean and and there is not much left for stock so I buy whole legs. After making broth I use the meat for chicken salad for lunch. Since it is not a long cooking stock there is still some taste left, you just have to be careful about getting the bone pieces out.
Sounds like you get a number at a time and freeze them, I am near downtown, I usually get them at Busches at Findlay or in the summer from one of the farmers. I am dedicated to gettting out to some of the farms this spring unless more show up at Findlay. I might try Hyde Park farmers market, I think that's on Sunday. I need to figure out which is farm is most convienient to downtown or is the nicest drive!
Vudutu, Highland Haven brings fresh pastured whole and cut-up chickens to Findlay Market on several Saturdays during the summer. You have to order from them ahead of time. They slaughter Fridays, sell from the farm that afternoon, and then bring orders to market the next day.
Whole chickens $2/1b, cut up chickens $2.50/1b
At Farm: May 16, June 20, July 25, Aug 29, Oct 3, Nov 7
At Market: May 17, June 21, July 26, Aug 30, Oct 4, Nov 8
You can order by mail at
Highland Haven Farm
12221 Turley Lane
Hillsboro OH 45133
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