Summary: While homemade stock is a great thing to keep on hand in the freezer, I have found that oftentimes I lack the time to make it! I make my “homemade” stock by cheating and starting with a store bought broth as my base. Doing this will save hours of your stove churning away on low.
- 1 whole chicken, cut up (see notes below)
- 1 large onion, quartered
- 2 large carrots, peeled and cut in half
- 2 ribs of celery, cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 10 to 15 peppercorns, whole
- 2 bay leaves
- 2 cloves garlic, peeled
- 5 quarts chicken broth, store bought
- 3 quarts water
- Place chicken, onions, carrots, celery, garlic, herbs and spices in a stockpot and cover with chicken broth and water.
- Cook on high heat until liquid come just to a boil. Reduce heat to medium low and cook until chicken reaches 165º F.
- Remove chicken from stockpot and pull all meat from the bones. Let meat cool and save. If not using immediately, chicken can be placed in a freezer bag and frozen for later use.
- Strain stock through a fine mesh strainer into a heatproof container removing remaining solids. Cool immediately in a sink of ice water to at least 70º F. Continue chilling in the refrigerator, uncovered, until temperature is below 40º F.
- Once stock is below 40º F cover and refrigerator overnight.
- Remove solidified fat from surface of liquid and store in refrigerator for 2 to 3 days or in freezer for up to 3 months.
- In my stock I use a whole chicken, because I like to keep pulled chicken in my freezer for other recipes, however you could also use 3-4 lbs. of chicken carcasses to make the stock.
- How to cut up a whole chicken. http://www.gourmet.com/food/testkitchen/2009/01/knauer_how_to_cut_up_whole_chicken