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Chicken stock is one of the quintessential Kitchen Stewardship habits (you can see the other 9 here). I thought I had it down to a science, but still I have made some changes to the way I make chicken stock since I posted on it last year.
- I add a few (or a lot of) cloves of garlic, slicing them in half to let the juices out but otherwise leaving them alone, i.e. in their skins. I don’t know if the slice is scientifically sound, but it seems like a good idea to me.
- I don’t add my vegetables at the beginning. This serves two purposes: first, that getting the stock started is even easier because I only have to throw the meat in. That is a nice perk when I’m starting a big pot at 10:00 at night after a chicken dinner. Second, the vegetables still release their flavor and vitamins into the stock, but they aren’t cooked to mush. I pull the carrots out and throw them into my next batch of chicken noodle soup. I suppose I could save the celery, too, but I don’t like celery all that much.You can add the veggies about an hour from the end, but you may want to bring the stock up to a boil again and back down to simmer. I was surprised tonight as I strained the broth that my carrots, after cooking over an hour and then sitting in the pot for a few more hours as the stock cooled a bit, were still a bit firm. ??!!
- I usually make a “chicken soup fixin’s” jar or bag if I’m not making chicken noodle soup immediately. The cooked carrots get sliced and put in along with 2 cups of chicken, plus anything else I can save (tonight, some seaweed). Just add celery, a jar of broth, and noodles, and voila! Chicken noodle soup.
- I’m tired of mushy chicken. Yes, you can eat the chicken after it’s been cooked in a pot for 24 hours, and I used to just throw the whole chicken(s) in the pot and then use the meat from that, but the texture is often lacking and much of the flavor is gone. Since whole chickens are pretty much all we get nowadays, I finally got sick of tasteless chicken strings in my casseroles. I’m roasting everything now, even the chicken I harvest the breast meat from. The flavor can’t be beat!
- I pick the chicken twice. Because I roast the meat, I pick it after roasting, then make the stock, and then I sort through all the junk again. From two chickens, I got about two cups of meat that I can put in a soup. After my husband’s aunt picked over the Thanksgiving turkey, I got a ridiculous amount of meat from my stock (maybe 8 cups or so?). It’s worth a pick over if you’re stingy like me!
The bowl contains chicken obtained with the second pick-over, and those carrots and seaweed will go in my fixin’s jar. - We eat some organ meats. (Blech!) The chicken’s organs are so mushy on that second pick-through that I just smash them to smithereens between my fingers and toss them in with the chicken soup. Don’t tell anyone, okay!
I absolutely would NOT do this with conventionally (factory) raised, storebought chickens, but when they’re right from the farm, those organs have some vitamins and minerals for us! I don’t really know what they all are. I don’t use all of them. I say a prayer and guess! So clearly…please…don’t take my word on that one. - I wear my inside shoes. It takes over an hour to strain my broth, because I make so much at a time. Someday I’m going to have two great big glass bowls, and it won’t be so bad. For now, I have to pour through my strainer into my glass bowl, dole that out into jars, then into the bowl again before I can even empty my pot.
- I wear an apron and push my sleeves up. I’ve ruined too many brightly or dark-colored shirts with grease spots. I’m finally learning my lesson.
- This is my organization system in a small kitchen:
I scoop the large things out of the pot, which is in my sink, with a slotted spoon, set it on the lid of that large bowl (no extra dishes, please!), pull out the meat and carrots which go into the large glass bowl, and the junk goes into a garbage bowl, which is whatever was already dirty in my sink, even a pot from lunch. When most of the stuff is out, I can empty the glass bowl and put it into the sink with my metal strainer inside. I pour the broth in until it’s full, put it into glass jars, and repeat as necessary. - Then I dump it all back into the big pot. Believe it or not. After 15 minutes of just moving broth around tonight, I dumped that glass bowl and all my jars back into the pot, cringing as I did. Time to boil it again. It’s kind of unbelievable even to me, but unless you have ample freezer space with room to spare, it’s a neat trick to condense your own broth. I’ll only have to freeze about 4 jars instead of 8, and then I add water when it’s soup time. Just boil uncovered until it reduces to the amount your freezer can handle!
In case you’re wondering, I chill everything in my garage this time of year. It’s soooo nice to be able to put my big pot, big bowl, or whatever right out there in the cold instead of rearranging my fridge and praying that I’m not diminishing the quality of the other food in there by putting such an amount of hot liquid in.
A note…: Tara at Itty Bitty Bookworms tried this stock last week as part of her challenge to eat healthier in 2010. She’s tackling one item per week and blogging about it. I wanted to share her downloadable goals chart with you if you are interested, and check out her progress and what they’re eating this week.
..and a question: A reader recently asked about using chicken skin in particular in the stock. She has heard that skins are a dangerous part to include because of possible fecal contamination, especially if you don’t have access to or funds for free-range farm chickens. My first thought? Whoops, I forgot to rinse my chickens this weekend. Shoot.
What are your thoughts on that one?
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This post is part of:
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- Fight Back Friday at Food Renegade
- Ann Kroeker’s Food on Fridays
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What a timely post! I just made chicken stock last night, and I’ve been refining my practice lately too.
I agree that chicken meat that has been boiled/simmered for 24 hours is gross!! There are 2 possible solutions I use. Either simmer a whole chicken in the stockpot until it is tender, then remove it and let it cool until I can stand to touch it with a fork and fingertips. Then I remove most of the meat and return the carcass to the stockpot and proceed as usual. But I only have an 8 qt stock pot and only 1-2 whole chickens will fit. I want a richer stock, so I usually go with method #2. Roast a whole chicken for a meal. Pick all the meat we didn’t eat and save. Put the picked over carcass in the freezer. Add the next roasted chicken carcass to that bag, and make stock after the 3rd roasted chicken. I’ve been including the skin and fat left when I pick off the meat, but I’m not sure why, so I plan to just discard most of that next time.
I love your idea to put the veggies in later, so that they can be used in chicken soup! I cringe putting in perfectly good onions, carrots and celery! I’ve heard of people who save celery trimmings in the freezer for stock, so you don’t feel bad “wasting” it. I bet those trimmings (mostly leaves) have more nutrients than the stalks do anyway. I think if I grow celeriac this year, I will just add a few of those stalks. They’re way too strong tasting to eat, but probably would add tons of nutrients to a stock.
I have to use the same method of straining the stock into the bowl, pouring into jars, then straining more, etc. It was only a 2 qt bowl, but the strainer fit over it nicely. I also hated pouring that newly strained stock out of the jars and back into the pot for condensing! Right now I’m reducing the volume to about half, and was wondering if it’s reasonable to reduce it even more? I have pretty limited freezer space!
Oh and adding garlic sounds delicious!! I’ll try that next time.
Do you add the parsley at the end as suggested in Nourishing Traditions? I’m just not up for buying parsley for that purpose, but may do it when it gets warmer and I have some growing again. It’s hard to get much parsley around here because my daughter grazes on it when she plays outside!
Thanks for posting this! I picked up several ideas I plan on trying next time!
Oh, and have you had any complaints about the smell? I find it smells up the whole downstairs, but fortunately my husband hasn’t complained yet. I think I’d be a little uncomfortable inviting company over while making stock….but maybe that’s a good way to start a conversation on whole, traditional foods. Hhmmm…..
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Katie Reply:
January 25th, 2010 at 2:36 am
Jassica,
I do add parsley, but rarely do I remember to buy fresh – I figure at least the dried stuff adds flavor!
The smell is pretty overpowering. I think we all just get used to it, but you’re right about company!
I really don’t know on the condensing. My guess is that you could reduce it more, as long as you’re willing to let it go long enough and add the right amount of water to reconstitute. ??
Katie
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I always make my own stock. I rarely ever buy just boneless/skinless breasts. Mostly we eat whole chickens, sometimes leg quarters. I guess I don’t make such huge quantities at a time like you do. The method that works for me is this. I place the chicken in my crock pot with water and a couple bay leaves in the morning. Once it’s done that evening, I debone it and throw the bones back in the crock pot and separate my meat into meal-sized portions. Then I add whatever veggies I have (garlic, onion, carrots, parsnips, celery, parsley…) into the crock pot with the bones and let it cook all night on low. When I wake up the next morning all I have to do is remove the bones/veggies and strain it into a large bowl to cool so I can skim the fat off. It’s really not much work at all. If I’m really froggy – I’ll roast the bones and veggies before I throw them back into the pot to cook.
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I love making stock from a whole chicken. I usually roast mine first like you do, and take off most of the meat either for that nights dinner, or meat to put back in.What I’ve found to help in sifting and draining is having two huge pots. Then I can drain straight into the other pot and if I’m making soup, I can start right away.
Great tip about the cold garage. I’ll have to check my temperature here in CA. It might actually be cold enough.
I hadn’t thought about the skin issue. I do rinse first, but so far we’re just buying store chicken. Finding a good source of chicken is high on my priority list in relation to “real food”. Our Costco sells organic chicken which might be where I start. Right now, I don’t know of anywhere I could buy pastured birds. I’ve checked at Farmers Market and asked the girl I buy pastured eggs from. No go. Maybe I’ll try the heath food store’s community board to try and find a farmer. How did you find yours?
christina´s last blog ..Haiti
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On the subject of grease spots (so frustrating), I’ve found that Dawn will take out even grease spots that have been dried in. Don’t know if Dawn is KS approved, but I thought I’d throw that out there.
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Katie Reply:
January 22nd, 2010 at 1:53 am
Terri,
Katie
You’re so right! Any good dishsoap should do it – and I wouldn’t care if it was natural or not.
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Awesome tips! I will try garlic next time for sure!
april´s last blog ..The Power of a Pill
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Thanks so much for the link love! Good for you on the organ meats! I am not quite there, yet. Maybe some day…
By the way ~ How long does it usually take to bowl down your stock? I want to try that next time.
Tara Rison´s last blog ..Health Benefits of Salmon and Canned Salmon Recipes
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Katie Reply:
January 22nd, 2010 at 1:52 am
Maybe a few hours? I haven’t really timed it. It steams up the house, though!
katie
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Mary Reply:
January 22nd, 2010 at 4:02 pm
Use your exhaust fan to help reduce the amount of moisture going into the air.
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I just made a big batch myself. Great tips! I use our back sleeping porch this time of year as my extra frig space!
http://anhourinthekitchen.com/2010/01/chicken-stock/
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That’s what my kitchen looks like when we make stock
We also roast our chickens (and grass fed beef bones) first and I also include the pan drippings in the stock. So much yummy flavor. I love your idea for condensing the broth – hadn’t thought of that. I’ll try it tomorrow when we make stock again. Thanks 
Lori´s last blog ..Tell Me Thursday
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I buy turkey backs and necks at Whole Foods to make my stock. I could buy chicken parts for $1/lb but the turkey parts seem to make better stock ($1.69/lb is worth it). So it has the skin on and everything…I don’t worry about it though. I just toss it all in the pot. I pick through the meat and it gets used only for soups. I don’t use it for meals where the meat is the main feature. My husband likes this use because he is frugal too.
I make stock probably 1 – 2 times per week, and I start with a 16-qt. stock pot! I usually have 25 – 30 cups to freeze when I’m done. My freezer is handling it because not a lot of other stuff is going in it right now! Oh well…we’ll see how things go this weekend (major changes to the kitchen, food prep, etc. coming).
By the way, not that you care, but I’m eating a nice bowl of pinto beans I cooked up in some fresh chicken stock with garlic and cumin while I type.
Kate´s last blog ..Health Benefits of Herbal Tea
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Hi Katie – roast whole chickens most of the time, and then go back and make chicken stock from the carcass/leftover pieces in my stock pot or crock pot. I seldom if ever buy boneless, skinless pieces because I believe, as many traditional food people do, that the skin an bones, etc. should be used for nutritional benefits.
I think everyone develops their own method that works best, but I like what you’ve outlined here. I did a post about two weeks ago about chicken stock, and I pretty much follow that every time I do it. I will try some of your suggestions, because there are always better ways to do things! Thanks Katie, great pictures and information!
Raine Saunders´s last blog ..Healthy Chili Cheese Fries
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Thanks for the tips! I just finished making a batch of stock, and wasn’t that pleased with the taste, just sort of blah. I had come to the thought myself that adding the veggies toward the end would probably help. I make my stock with a roasted chicken carcass, and can’t figure out how much I *should* pick it before making stock. It is OK to leave the “back” meat/skin on there, for example? I also wondered about garlic- do you add that at the beginning?
For the person who does it with with the turkey backs/necks at Whole Foods- how many pounds would you buy? I might want to try that, a local friend highly recommends turkey stock, but I don’t really cook turkeys that often. (well, never, can’t afford the kind of turkey I would want to buy, concerned my small family wouldn’t eat all the meat, though I suppose I could freeze some!)
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Katie Reply:
January 25th, 2010 at 2:02 am
Elizabeth,
You can leave any or all meat on, raw, cooked or a combo. I put the garlic in with the veggies, but it could go at the start too. Lots of options!
Cooked meat freezes great for soups and casseroles, but not so well for sandwiches (acceptable, but I’m picky about my sandwich meat!).
Katie
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I do use the skin for my stock because once it chills, you end up with a layer of fat on top that you can then use for cooking fat. Our chickens are free range organic (usually from Trader Joe’s) but I would think as long as you washed any chicken first, you would be okay with the, ahem, fecal matter issue.
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It’s the time of year when warm chicken soup is just soul-comfort, isn’t it?
My blog post yesterday was about chicken stock! I cook the chicken in a pressure cooker, then make stock with the clean-picked bones in a crock pot. It’s broth if you make it with meat, and stock if you make it with bones.
http://thesavedquarter.wordpress.com/2010/01/19/chicken-stock/
Also, for locating local chickens, check eatwild.com and localharvest.org.
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I too make my own stock and can the broth with and without meat. I use a pressure cooker and follow the directions in the canning book, it is so very easy. It sure saves freezer space and I keep it on my root cellar shelves . Not sure canning is KS approved, just wanted to share saving of freezer space
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Katie Reply:
January 25th, 2010 at 1:57 am
Lisa,
Katie
Thank you! I thought you could can broth, but didn’t want to say it b/c I have no experience with that. “KS approved” is cute; I like it! I would can anything that didn’t get harmed by getting heated so much – broth is already boiled, so that makes me wish I had a pressure canner! I canned tomatoes this summer, and applesauce.
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i have prepped stews before as well
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The last time I made stock I put a whole (local, pastured) frozen chicken in a big pot of water. Add a chopped onion and boiled till done. Then I take it out and once cooled enough I strip all the good meat from it and set aside. Everything that isn’t good meat is thrown back into the pot – skin, bones, cartilage, fat, organs, everything. Then I add whatever veggies and spices I want and let that simmer down for hours. After straining I take out all the bones and onions and anything else hard. I then use the leftovers to make treats for my dogs. What’s left of a whole bird that goes in the trash is literally some bones. Everything else is used.
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I’ve heard bad things about boiled stock, and the one batch I allowed to actually boil came out with a burned flavor. I take three days to make stock, adding the veggies the last 24 hours, then taking them out after 12. The last 12 hours the stock sits at just-below-simmering on the stove, cooking down without coming to a boil.
Local Nourishment´s last blog ..New! e. Coli Vaccine! Oh boy!
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Katie Reply:
January 22nd, 2010 at 5:48 pm
Local Nour,
Katie
Wow! That is something…maybe I should try it. My stock got pretty cloudy this last time I “condensed” it, and I wonder if the taste wasn’t so good. I haven’t made soup with it, just rice and creamed chicken. Hmmmm…something to think about!
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I love to make home made chicken stock and I always use the skin. I buy locally raised free range fully organic birds that are processed nearby and really don’t worry about contamination.
The benefits of the chicken fat (anti-viral as well as nutritional) are too important for me to waste the skin and attached fat.
http://realfoodmama.wordpress.com/2010/01/15/real-food-remedies/
I’ve also found that when I use a roasted chicken to make stock, the flavor isn’t as good. Perhaps it’s something I’m doing, but I tend to avoid making stock with already cooked chicken – I think it’s because the fat has already rendered out of the chicken and doesn’t release into the stock? Not really sure!
Real Food Mama´s last blog ..Genetically Engineered Chile?
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Katie Reply:
January 25th, 2010 at 1:46 am
RFM,
Katie
When I roast the chicken first, I pour all the juices from the roasting pan into my stock. That helps the gelatin factor and the flavor.
Thanks for the link w/info!
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Real Food Mama Reply:
January 25th, 2010 at 12:18 pm
Well that explains it! I always use the drippings from a roast chicken for gravy
– RFM
Real Food Mama´s last blog ..Goat trauma
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Carrie Reply:
April 25th, 2010 at 10:08 pm
Just to clarify, do you pour all the drippings/juices into the stock at the beginning of making it or once it’s done? I’m making our first batch tonight!
Carrie´s last blog ..Goat’s Milk
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Katie Reply:
April 26th, 2010 at 8:10 am
Carrie,
Katie
I throw it all in at the beginning for flavor. Probably either way would work, too!
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Food on Fridays: Tea Distraction « // Jan 22, 2010 at 5:11 pm
[...] Amy @ Raising Arrows (Quick Taco Salad) 2. Kitchen Stewardship (10 Tips for BEST Ever Homemade Chicken Stock) 3. Prudent & Practical {Sesame Turkey!} 4. JA @ Gravity of Motion (Warning Signs of Food [...]
I just started doing this so these are good tips. I really was just winging it before
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Second that on the grease spots on shirts! I have had to compensate for my complete inability to remember an apron though. My solution – especially if I notice right away that I spattered- I quickly go change and dap a little liquid dish soap onto the spot(s) and rub it with bit of water. Sometimes a little more water and more soap. (both my old Dawn and my new ‘non-petroleum’ based soaps work well.) I don’t even rinse the soap out, just ball it up and throw it in the laundry. (this keeps it kind of wet until I get to the laundry – I don’t know if it helps with grease, but just water usually keeps my little kids’ shirts that get food during meal time from setting into a stain. Since laundry happens a few times a week nothing has time to “grow” smelly.) I imagine that silks would need a little more caution.
I’m guessing you (or someone out here reading his) have a lonely place where those spotted shirts are hiding; you should pull them out and give the detergent spot treatment and wash a try! It’s been sitting a while so soap, rub against itself, rinse, and repeat until you think it might be going away.
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Katie Reply:
January 25th, 2010 at 1:38 am
Gigi,
Katie
Awesome tip! My friend also says that her Shaklee H2 even works AFTER the culprit shirts go through the dryer. That’s great news for me! Full strength on the spot.
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What an informative post and comments! I have been making my own for over a year, but I learned some new ideas! I also have a question. Do you have special jars that you freeze your stock in? I seem to have trouble with my canning jars breaking when they have been frozen more than once. I’ve also broken three jars when making yogurt. I found freezable jars online, but haven’t purchased them yet. I don’t know if that would help with my yogurt making issues either. Once my jar broke once it was in the fridge, and twice while I was heating the milk.
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Katie Reply:
January 25th, 2010 at 1:37 am
Martha,
I lose a jar here and there; I think the main problem is a quick temperature change. Hot broth needs to cool first, then go in the fridge, then in the freezer. Certainly leave an inch or more headroom. ?? I like to use spaghetti sauce jars, then at least they are free to replace if they break.
Katie
PS – for yogurt, be sure to put a washcloth in the bottom of the pot to cushion the jars as the water boils.
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Great tips, and great comments! I linked to this on my weekly roundup.
Did you get re-subscribed to Heavenly Homemakers? Laura lost *all* her subscribers in a server switch. Ouch.
I’ve been thinking that I have such wonderfully easy access to free-range-all-over-the-place chickens, but I’d have to butcher and whatnot myself…and I’m SO not there.
Lenetta @ Nettacow´s last blog ..Link Roundup – Will The Sun Ever Shine Again? Edition
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Lenetta @ Nettacow Reply:
January 23rd, 2010 at 9:35 pm
Oops, problem with my link. Try this.
Lenetta @ Nettacow´s last blog ..Link Roundup – Will The Sun Ever Shine Again? Edition
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Question for you, Katie. Do you have any experience cooking a stewing hen? I ordered a pastured roasting hen from my CSA this week, but they got confused and signed me up for a stewing hen instead. I figured I’d just go with it and see what a stewing hen is like, since they’re supposed to make good stock. Normally I roast my chicken first, then put the bones in my slow cooker for about 24 hours to make stock. But from what I’ve come across on the Internet, it seems like I might be better off cooking the whole raw stewing hen in my crockpot, then picking off the meat later. Any advice/experience with this? Before you switched to using already roasted chickens, did you ever pick off the meat sometime in the middle, so it might have a bit more flavor? I’d appreciate any suggestions.
By the way, I love your blog!
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Katie Reply:
January 27th, 2010 at 1:42 am
Meghan,
Katie
I used to buy stewing hens from the grocery store and always cooked them in the water. Yes, many people just pick the meat after it’s cooked and then return the bones to the pot for the stock. It will turn out great, I’m sure!
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I’m really new to cooking whole chickens, I’ve only made stock once. But, I recently found a good place to buy pastured chicken, so like you, we will probably mostly be buying whole chickens from now on.
So, I have kind of a silly question, but how do you roast your chicken? I’ve never roasted a chicken before, so any tips or advice you have to share, I would appreciate.
Thanks!
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Katie Reply:
January 28th, 2010 at 7:03 pm
Emily,
Katie
Not a silly question! It’s one of those things that is notorious for getting too dry. I use Tammy’s recipe: http://tammysrecipes.com/oven_roasted_chicken
It’s yummy! Use an oven therm and don’t let it go too long – I overdid it last time.
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Great tips! I have to confess that I have never made real chicken broth, though my mom did it all the time. I do a fake one . . . boil the chicken in salted water with herbs, then add a little commercial stock after a couple hours to turn it into soup. Ahem. I’m going to try this though . . . especially the reducing because my freezer is microscopic!
Gourmet Mama´s last blog ..Eggplant Tomato Sandwiches
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Katie Reply:
January 30th, 2010 at 3:30 pm
Gourmet Mama,
Katie
You will LOVE it, especially how inexpensive it is!
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I am also frugal and squeese every ounce out of the food that I do buy. I put my whole chicken into the crockpot with carrots, onions, garlic, and potatoes and fill it up with water to cook for dinner. We eat all of the meat that we want, eat the potatoes and carrots or save for leftovers, strip the rest of the meat we can get off off of the carcass to save for a future dinner, and then strain the broth. This makes wonderful tasting broth. I then throw the carcass back into the crockpot along with all of the strained things in my colander (meat that may have fallen off, the onions and garlic, skin bits), fill again with water and soak with a tablespoon of vinegar for 30-60 min then turn it on low to cook all night and usually part of the next day too. I do throw in more onions, carrots, and dried parsley when I think of it, several hours before I plan to strain the broth. This also makes nice broth, but not as rich tasting as the first batch. I use this second cooking for soups where the broth is not the center of the soup, like some sort of stew, or in cooking (rice, couscous, etc). I love that I get two batches of broth from one chicken and that I save on dishes because I use the same crockpot twice before cleaning it!
Stacy´s last blog ..Another giveaway over at Simple Mom
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Please forgive my ignorance. I’m quite new to eating traditional foods, and my husband has been the primary cook in the house up ’til this point because I can’t do much of anything in the kitchen without detailed instructions. My question is how you roast the chicken (season first at all? what kind of pan? what temperature? how long? etc.) Thanks so much for sharing all of the great info on your website!
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Katie Reply:
March 29th, 2010 at 5:33 am
Angie,
Katie
No apologies necessary! Here is the recipe I’ve used: http://tammysrecipes.com/oven_roasted_chicken Any kind of pan with a lid for this recipe, but you can also use a roasting pan with no lid but a rack. Enjoy!
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Angie Reply:
March 29th, 2010 at 12:23 pm
Thank you so much! I can’t wait to try it.
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I’ve been making stock since I first learned how to cook; it’s always been a staple in my mother’s home!
I’m 9 months pregnant, and my “splurge” at our food co-op this week was to buy an organic roasted bird. (My mother will cringe when she finds out I bought a more expensive, COOKED bird!) We ate all the meat, and now I’ve got the carcass in a pot right now with some peppercorns, half a lemon and spring water. My mother always had a freezer bag of carcass bits and veggies stored in the freezer for stock making days.
Makes the house smell fantastic! Thanks for the great hints here…love this post!
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