Let’s start from the very beginning…

20 Feb

Chicken Stock

 It’s funny.  Here I have been.  Meaning, and wanting, to start a blog for ages.  But, I’ve held back.  Put it off.  Procrastinated.  Came up with fifty billion and three other things to do with my time.   All because I was nervous.  

Then, I realized something.  That writing a blog is kind of like making this chicken stock.  Whatever you put in it, it’s going to turn out fine.  A little more carrots?  Great.  Or, in this case, barely any?  Fine.  Add a few broccoli stalks.  No onions?  Okay.  Add a shallot and some garlic.  A smorgasbord that somehow, at the end of the day, is delicious.  Same as a blog.  It can be anything and everything.  A little bit of this, a little bit of that.  And, no matter what, it’s going to turn out.  Because you can’t really mess up writing about whatever you want, right?  In the end, it’s about you.  And what you are is special to you, if not a single other person.  And that’s okay.

 Chicken Stock, a la Me

  • chicken carcass
  • random chicken wings
  • carrot tops and peelings
  • a few celery stalks
  • 2-3 garlic cloves, unpeeled
  • shallot, unpeeled
  • broccoli stalk
  • cauliflower stalk
  • bay leaf
  • a few peppercorns

Combine ingredients in a large pot, and cover with water.  Bring to a boiling, and then lower the temperature.  Simmer for at least 2 hours.  Once finished, strain into a bowl and let chill in the refrigerator.  once the fat solidifies on the top, remove it and toss it out.  Either store in the refrigerator and use within a few days, or freeze and save for later.


4 Responses to “Let’s start from the very beginning…”

  1. nick March 16, 2009 at 10:49 am #

    Funny I should read your post on this today, as I just made more stock over the weekend. I have been making my own for something like 4 years now and I have failed to heed the advice of others on the process. All the rinsing, and straining, and reducing, and straining, and cheese cloth and blah blah blah. I’m sure there is a perfect way to do it but I mostly do as you described.

    However, this time I did try something different, and that is, to bring the water to a boil with only the chicken carcass/bones in, then scrap off all the scum w/o the added encumbrance of all the other ingredients. I feel this was quite beneficial to the total amount of crap I got out vs. skimming with all the veg. and whatnot in there as usual. Highly recommend giving it a whirl.

    • K March 16, 2009 at 11:11 am #

      Interesting! That does sound a lot easier…. did you then add in the other ingredients after the initial boil?

  2. nick March 16, 2009 at 2:50 pm #

    Yes, but you need to be careful and not boil it for too long, lest the proteins become denatured, break down and well – put it this way, the scum will be one with the stock. I bring it to a rapid boil, turn it down to a rolling boil (maybe 5 minutes), skimming my arse off the whole time, then I move it to a simmer and add all my other ingredients.

    My version differs also in that I leave out green vegetables (sans celery and herbs obviously) as they tend to make the stock bitter after soaking for extended periods of time, and I also add thyme, and an onion, quartered, skin on, which makes for a slightly deeper color in the final product. Also, I put my in the fridge over night and then skim off (most of) the fat and junk layer that settles to the top before freezing.


    • K March 16, 2009 at 4:25 pm #

      I’ll definitely give it a shot next time! Which should be soon, as I’ve been hoarding two chicken carcasses in the freezer… which definitely creeps some people out. :o)

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