Chicken stock

When it finally rained all day on a weekend day in Northern California, it was a perfect day to make chicken stock which morphed into spectacular chicken noodle soup with dill and ginger. There are countless versions of chicken noodle soup the most familiar of which comes in a red and white can with lots of added sodium. Turns out that soup made with homemade stock cannot be equaled by anything out of a can. The first step is making the stock. I used roast chicken carcasses and other chicken bones I had frozen for a rainy day. If you are going to go to the trouble to do this, make two pots worth at once. You can make a dilute stock with lots of liquid or not use as much liquid and simmer it down for a very rich and flavorful stock. The latter method sure tasted good.

Servings: 10 cups

Ingredients

  • 2 roast chicken carcasses plus other random bones you had frozen. I also threw in a bone-in skinless big chicken breast into each pot and used this meat for soup later. Somehow it tasted great in the soup even though it simmered forever in the stock.
  • 6 stalks celery, sliced
  • 2 yellow onions, diced
  • 6 sprigs dill
  • 2 medium carrots cut into 2 inch pieces
  • 2 parsnips, peeled and halved
  • 24 black peppercorns
  • 2 teaspoons salt

Directions

Add 3 quarts water to each of two stock pots. Ad half the chicken parts to each pot plus 1 teaspoon salt. Bring to a boil then add half the celery, onions, and dill to each pot. Return to a boil then cover and simmer for one hour. Add the half the carrots, parsnips, and peppercorns to each pot. Simmer another 2-3 hours. The amount of liquid will reduce giving you a very rich broth. Pour the stock through a colander to strain out most of the solids. Be sure to put another pot under the strainer to catch the stock. (My wife and I actually made turkey stock after a Thanksgiving dinner, poured it through a colander and watched it go down the sink.) Strain the stock again through a finer mesh strainer. Save whatever meat you want. Both pots make about 10 cups when simmered down. This is just enough for a soup recipe to follow in a few days. Chill the stock. Skim any congealed fat off the surface. Use it or freeze it.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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