Chicken Stock

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An Old Standby. Never fails.

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Loved the steamer basket idea. You can diffidently taste the difference.

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I make a few batches of this every fall. Ample chicken supply is crucial. This beats store bought stock any day.

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I've made this twice now, and I've learned a few things.

1. If you don't use enough chicken, you will NOT get the rich flavor and texture that we're after. You basically want to pack the pot with chicken parts, leaving only barely enough room for the veggies, and cover with water.
2. Roast your chicken parts the day before you make this, then refrigerate them overnight. I throw all the pieces into a roasting pan and roast at 475, flipping the pieces once during roasting.
3. Check the bones after about 8 hrs, and use tongs to break the bones in half, then let it go another 2 hrs. This lets the liquid get to the marrow inside the bones.

Important point to remember - if you taste the finished product with NO ADDED SALT, you will not taste any salt! The point is to have frozen, unseasoned broth which you can add to any dish and not worry about over-salting the dish. You can make a reduced sauce and season it to taste.

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To breaux.jennifer_10321225:

The steamer basket is used as a "weight" to keep all the ingredients submerged. Hope that helps.

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I make this stock nearly once a month and store it in soup-pot size portions in the freezer. This stock is a great base with nice body for soups and many other dishes. The fact there is no salt in this stock is a really good thing because salt can be added as appropriate to the recipe which I make later using this stock.

When I simmer the stock, I give it just enough heat to get some noticeable bubbling action in the pot; the stock has a nice light color. When the heat is higher and the stock boils instead of simmers, the end result tends to be a stock which is noticeably darker.

I always add a few extra pepper corns along with an extra bay leaf just to be a recipe rebel!

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I'm in the process now of trying this. I'm confused thought -- what do you do with the steamer basket? It says put it on top -- but what do you put in it? When do you take it out? Help!

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I make this at least once a year (during the winter before cold season hits, then I can just plop the pot in a snowbank to cool it instead of buying or hoarding ice. I have learned over the years, though, to make sure to cook it hot enough. Too low on the heat and you get no flavor. And I usually cook it for longer, too. Today I started it at 7:30 and took it off the stove at 7:00, and it's still in the ice to cool now, at 11:00.

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Just okay. Needs some salt and flavor. Took too long for the ok results.

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Alton your are awesome! You never fail me. Thank you!
Your Best Fan xoxo