Chicken stock gets framed
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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