Chicken Stock

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MissPrissy, Oct 11, 2007.

  1. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    For me part of good cooking is having good ingredients on hand to work with.

    A few years ago I purchased one of those large roasters made by GE. It will easily hold 4 large chickens.

    When we process more birds this weekend I plan on using it next week to cook several of the birds. I will then can the broth. The meat will be pulled form the bone and prepackage for the freezer for quick and easy meals on days when time runs short. It also saves tons of freezer space to not have so many full sized birds sitting in big lumps of bags.

    This past week I wrote about how we processed the first three of our packing peanut roosters. One night I slow roasted one and last night I used my pressure cooker and processed one until the meat just fell off the bones. I picked all of the meat from the bones and added it back to the cooker with some of the broth. I then cooked potatoes, onions garlic, carrots, celery and served it in big steaming bowls for supper.

    As you know the home grown chickens are so much more flavorful than a commercial chicken. I just can't express to you how much better.

    With that said -

    The broth I made from our packing peanut roosters is the best chicken stock I have had in several years. The chickens had a nice roll of fat in them and I left some of the fat on when we processed them because the fat is what makes the richness in chicken dishes and add the flavor to stock.

    From one chicken, not including the broth used to make stew, I made a gallon of some the best chicken stock that is beyond anything you can buy.

    I used my very large cooker, 1 chicken and added enough water to completely cover it by at least an inch or two. I then add chopped onion, garlic, celery, cracked black pepper and just a pinch of salt. I let it simmer for a good hour then let it cool. I poured it into half gallon size jars for processing. These jars can go directly into the freezer as well just remember to leave a bit of head space because the liquid expands when frozen.

    I haven't strained this jar. I put it straight into the fridge because I wanted to see how it would separate. When I pressure can this broth I will trade out the white lid for a metal lid and ring.


    See how much fat came to the top? I'll spoon that off then strain the stock. It is incredible how much richer this broth is compared to a commercial stock. I always keep stock in the freezer or canned. It is so easy in the winter to grab a big jar and cook any type of vegetable soup or add it to stews. I use it to make southern dressing at Thanksgiving and Christmas. It is perfect for using to boil rice or noodles which is better than anything campbell's has on a shelf. Using a commercial chicken I can make a good stock. Using a chicken I raised myself I make a hands down 500% improved stock. You can, too!

    Run, don't walk and get you some meat birds! You need them for really good home cooking this winter!

    Do you keep stock on hand? Do you have a basic stock recipe?
  2. eggzettera

    eggzettera Songster

    Looks yummy, I have yet to "process" this is my first year with chickens. I have always wanted to try the following:

    Jump in Feet First
    The secret to exceptional soup: chicken feet. Please do not be discouraged by this seemingly strange and old fashioned ingredient. I assure you, it really does make the very best chicken soup. Feet are high in gelatin, which makes for a viscous stock. If you can add half a dozen chicken feet to your soup, it will dramatically strengthen the flavor and color of your broth.

    Many cultures not only cook with chicken feet, but eat them as well. The Chinese still eat chicken feet in soup, in black bean sauce, fried or steamed. Filipino, Vietnamese, Hainanese, and Korean cultures also eat chicken feet. Traditional Jewish cuisine features chicken feet in soup. So many cultures made use of all parts of the chicken, wasting nothing due to poverty and limited food supply. Necessity, as they say, is the mother of invention.

    You probably do not find chicken feet next to the prepackaged chicken in your local grocery store. Ask the butcher to order some for you. They are very inexpensive and easy for the butcher to obtain. In some cases, a butcher will gladly give you half a dozen feet on the house.

    The following chicken soup recipe is sure to become your new standard for this homemade classic.

    Chef Lauren's Chicken Soup Recipe

    Serves/Makes: 8
    Ready in: 2-5 hrs

    * 1 (2 1/2 lb size) chicken
    * 8 chicken feet
    * 4 quarts water
    * 2 onions, sliced with skins on
    * 2 tablespoons salt
    * 2 carrots
    * 2 celery staks
    * 1 turnip, peeled and quartered
    * 1/2 bunch fresh parsley
    * 1 bunch fresh dill

    Rinse and clean the chicken thoroughly, inside and out. Discard or reserve for later use the heart and liver. Clean the feet, then chop off the toe nails and discard. Combine chicken and trimmed feet in a large stock pot with all the onions and water. Bring to a boil and cook over medium-low heat, uncovered, for 1.5 hours.

    Add remaining ingredients except for dill. Cover and cook over low heat for one more hour. Remove chicken and vegetables and strain soup. Add fresh dill and let stand for 30 minutes. Remove dill and chill soup covered overnight. The fat will come to the top of the soup and will be easy to skin with a spoon.

    Reserve fat in the refrigerator for cooking as a flavorful alternative to butter or oil. Use chicken meat for salad. Save vegetables for garnish in the soup, or discard.
  3. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    I have used chicken feet for stock and they make great stock. Chicken feet and rice is good eatin'!

    I forgot to add in my original post about the consistantcy of the stock. It is clouded do to being cold and you can spoon it out like jello. And I didn't use the feet in this stock. It is very rich on its own.

    I make a basic stock without herbs so that when I use it I can change the flavors as I want. I love chicken soup with dill and with rosemary but not at the same time! LOL
  4. ozark hen

    ozark hen Living My Dream

    Apr 4, 2007
    Mansfield, MO
    I do have a question? You said after covering with water and cooking for about an hour and cooling to pour into jars...can this be used right away? And I can freeze it? You only "process" it to be kept in a pantry like? I am born a city girl and will try this with store bought chickens till ours are big enough to process..then dh will have to do it I'm afraid...yes, I am still squeamish. ha ha
  5. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    You can use stock right away.

    You can freeze it in ice cube trays then pop them out and store the cubes in gallon bags. That way you can take out a few at a time to season with.

    You can put it in freezer containers and freeze it in quarts or pints, etc. It will even freeze in the canning jars just remember to leave head space for the expansion.

    If you can the stock for your pantry shelf you need a pressure canner and to follow the time for the altitude you live in.

    Please note that water bath canning and pressure canning are two different process. Chicken and stock can ONLY be canned for the shelf using a pressure canner.
  6. ozark hen

    ozark hen Living My Dream

    Apr 4, 2007
    Mansfield, MO
    thank you very much. [​IMG]
  7. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    Apr 6, 2007
    Great info. I'd love to see a soup sticky!!!

    Next time I'm in town can I invite myself over for dinner? [​IMG]

  8. Nuggetsowner:)

    Nuggetsowner:) Songster

    Aug 2, 2007
    I processed 25 chickens this spring and 25 again this fall-- lots of work but well worth it!!

    I have never pressure canned the meat or broth. To be honest the whole processes kind of makes me nervous. I have done much freezing and canning but nothing with a pressure cooker. I might just have to give it a try. Is there a real difference between how it turns out when you freeze it and when it has been pressure cooked???
  9. chickenmama22

    chickenmama22 Songster

    Aug 29, 2007
    I have a question about making chicken stock... is it better to use fresh chicken parts or to roast them first? I processed 4 cornish Xs tonight and I'm cooking the livers, heart, a couple backs, wing tips, etc right now. Smells great, but it looks weak still.

    Earlier this week I took a store bought roasted chicken and the leftover roasted veggies and made stock. It looks so much darker and richer than what I have now. I put water in the pot with all the veggies and such and then boiled away for an hour. I poured all that stock out and then refilled the pot again. Both batches were great.

    So, what is the verdict? Should we roast the meat before making stock?


    PS, I think I'll add the chicken feet to the soup while my hubby isn't looking LOL. Did you ever notice that the outer finger nail on their toes peel / pop off when you 'skin' the feet? I learned that tonight -- fascinating! I sure hope that's good enough 'cause I'm not cutting off the tips before adding them to the stock [​IMG]
  10. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    You can make stock either way. The pigments in your stock from the roasted chicken has darkened the broth. Like how you make chicken gravy with the dark fond from the bottom of the roasting pan. I have done it both ways in the past. It is easier for me to handle the chickens once - everything in the roaster and let it go.

    Lots of old recipes (especially depression era) speak of boiling bones and leftover fat and meat slivers to make stocks. Beef tea is one that comes to mind.

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