A homemade chicken stock takes time. There it is. I said it. Time. If you don’t have it or don’t want it then skip this recipe and site. If you are motivated by what you eat and perhaps what another person could eat, read on.

The French / conventional way

4 lbs. chicken bones
4 chicken feet
3 gallons filtered water

The Veggies

2 Roma tomatoes (adds more sweetness)
1 stalk of celery (adds a crisp, unique edge)
2 leeks (sweet, oniony flavor)
1 onion (gives it a bit of kick)

Aromatics

2 bay leaves (hard to explain)
10 black peppercorns (spicy)
2 sprigs thyme (adds an earthy, hearty, medicinal flavor)
2 sprigs parsley (for a fresh edge)2 carrots (to sweeten the liquid up)

Boil the chicken parts for 3 hours. Skim, skim, skim. Add the veggies and aromatics. Simmer for another hour. Turn off the heat and cool. Strain everything through a sieve. Take everything and then filter through a cheese cloth 2-3 times. Seems like a lot of work, but it will pay off in everything you make for the next 2-3 weeks. Get ready for the lovin’.

Chicken Stock Tips

Whether you are making a sauce, demi-glace or soup, hands down you just can’t compete with the rich flavors instilled by a homemade chicken stock. I have experimented throughout the years and have made countless chicken stocks; stock with only yellow onion, stock with only leeks, celery, no celery, roasted bones, raw bones, etc etc. Yes, the flavors do vary from method-to-method and you can get away with a little here and there, but there are some key things you have to do. Have to do. And without further ado, here they are.

• Wash the chicken bones down with cold water.
• Soak the chicken bones with cold water for at least 10 minutes
• When you initially fill the pot, use fresh cold water to cover the bones
• Add a few chicken feet (adds gelatin from the nails and bones)
• Bring the heat of the stock water up very gently or it will cloud
• Always skim the foam and impurities that collect at the top. (do this every 10 min)
• Use a stock pot for God’s sake. (Caphalon-One Anodized or similar, Something that has great heat distribution all around the pot, not just the bottom)
• Use a bouquet pouch to store the aromatics. It will save you some time cleaning the stock
• Get some cheesecloth and a sieve to clean and filter your stock. Think of it as a distilling process where you want to best possible quality.
• Store the excess in ice cube trays. Pour some stock into measuring cup. Fill the ice cube trays and make a note of it. Cover with some freezer plastic. How many cups filled an ice cube tray?

Why would you want to short change yourself or your guests for that matter on shortcutting any of the above. Make them on a Sunday. Get up early and let your “significant other” wake up to the gentle smell of stock. It’s a bit domestic, but it works.

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