Chicken Stock (the basics)
by James Belardo
The best soup starts with the best stock and the best stock is made of simple ingredients and love. The tastiest meat is closest to the bone and should never be wasted. Whether you’ve roasted or BBQ’d your chicken, the leftover carcass is worth saving to make stock.
Chicken* carcass, meat mostly-removed (raw, roasted or BBQ’d is good)
1 medium sized onion, quartered
1 large carrot (or two medium sized), peeled and roughly cut in chuncks
2 or 3 stalks celery, roughly cut
2 or 3 cloves garlic, crushed
Flat-Leaf parsley, handful
2-3 tbsp extra-virgin olive oil
lemon juice (1/2 lemon)
2-3 bay leaves
Salt – to taste
Pepper (peppercorns if available)
peperoncino fiocchi (hot pepper flakes) – optional
- We’ve gotten into the habit of buying chicken breasts with the bone-in… when we get home we remove the bone and save then to use later (freeze ’em). When we need to make a stock, we thaw them and usually have enough to make up to 12-16 cups of stock.
7. When broth taste is as desired, add 1/2 cup of water, let come to boil and then lower heat. Let simmer for at least 30-60 minutes before remove vegetables, chicken bits and carcass. (We recommend, if time is available to let this simmer for hours!).
8. Let cool down and strain the stock, separate chicken from bones and save the cooked veggies (mash ’em and use ’em later – here’s a sample of what we do with the leftover veggies and meat…Cauliflower With Chicken Soup Purée or Broccoli with Chicken Soup Purée).