Chicken Stock Using Carcass

Peter J's Note:

A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 12

Yield: 4.0 cups

• 1 1/2 kg chicken carcasses (with some meat remaining)
• 6 cups water
• 1 large onion, quartered
• 1 large carrot, cut into around 12 pieces
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, grated
• 1 bay leaf
• 1 teaspoon celery seed

Directions:

1. Place chicken carcass in medium sized pot and just cover with water.
2. Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
3. Skim fat from the top of the broth.
4. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
5. Allow stock to cool uncovered.
6. Strain into a storage container and either use immediately or freeze for later use.

Reviews

[Krista Smith]

This recipe was just what I was looking for. It smelled delicious and I can't wait to make some soup with it. BEWARE, though... if you boil your liquid while making the stock, the fat will emulsify and it will turn out cloudy and not very tasty. (Trust me, I did it.) After searching ehow, I found that you can add 2 egg whites (lightly beaten) and shells, 2 T water, 1/2 t vinegar per qt of stock and simmer for 5 minutes. Surprisingly, this clears the stock right up. (I was very skeptical... especially about the shells but it worked like a charm!) I know I'll be using this recipe over and over again (hopefully without the clarifying step next time!). Thanks so much for a great recipe.

[Chef1MOM~Connie]

Peter I loved this! I make my own chicken stock at least monthly and in the cold months like now I do so bi-weekly as soup is a staple in our house for lunches or dinner. I used the bones from a quartered chicken and the scraps of meat from it as well. As I said when I picked this recipe I had never used ginger to make chicken stock before so was intrigues to see/taste the difference. I used ginger from the organic coop. YUMMY! I followed directions exactly and was blessed with the smells. Who knew the addition of ginger and the subtraction of garlic (which I use freely) could change the construction and scents so much. I froze all but 1 cup of the broth for future use as I HAD to taste this. So I cut up a 1/2 carrot, 1/2 celery stalk, added in 1/4 onion, and some ditalini to make a very small pot of soup for 1. MMMM MMMMM Thank you for a refreshing and different broth for chicken soup. I plan to use the stock to make chicken and rice. I like the hint of giner not overpowering but at the back of the tongue where it reminds one to thibk.hmmmm. Made for AUS/NZ Swap Feb 12

[PaulaG]

After striping the meat from a rotisserie chicken I was left with the carcass. What better than to make stock. In place of the celery seed, I used 2 small celery ribs cut into thirds and the stock was simmered all night in my crock pot. The stock is now cooling in the refrigerator for skimming before separating into 2 cup portions to freeze. Great recipe and a wonderful way to get all you can from a chicken.