Chicken stock gets framed
No matter what form your chicken soup takes, the foundation of one that has you coming back for seconds is always a rich and lip-smackingly soulful stock. And a smart way to make your own is from chicken bones. Yes, already cooked chicken bones, the ones you usually trash before doing the dishes. They could be from a chicken roasted for Sunday supper, from a rotisserie chicken or the picked-clean bones from fried chicken takeout. The key to pulling out as much flavor as possible is to slowly simmer the boned-up stock for a good long time--an hour is a must, two to three hours not unheard of. To store for later: Divide among a few zipper-lock freezer bags, seal three-quarters closed and then carefully push any extra air out before sealing completely. Freeze flat on a baking sheet and stockpile in a nice, tidy stack.
Chicken Bone Stock
Yield: 2½ quarts
Cook Time: 1 hour, 40 minutes (plus 30 minutes to cool)
2 tablespoons grapeseed or canola oil
2 medium yellow onions, roughly chopped
3 medium carrots, peeled and roughly chopped
2 celery stalks, peeled and roughly chopped
1 tablespoon kosher salt, divided
4 parsley stems
2 garlic cloves, peeled
¼ teaspoon whole black peppercorns
12 cups water
One cooked chicken carcass--including any skin, fat and meat shards
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