How to Make Chicken Stock Without a Recipe

By sandiB2010

My method differs from others in one key way: I put all the veggies save the onion in at the end instead of cooking them with the chicken for hours, so as to maintain that cluck cluck flavor.

Ingredients

• Chicken
• Onion - Quartered; skin on
• Bay Leaf
• splash splash white wine (Optional)
• Celery
• Carrots
• Parsley

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

How to Make Chicken Stock Without a Recipe

1. Brown chicken in oil -- chopped up ax murderer-style to get marrow. If you are using a turkey or chicken carcass, just dump it in here. The leftover herbs will be great.(See TIPS)

2. Add quartered onion skin on, a splash of white wine if you're feeling fancy and a bay leaf. Cover with water -- just above the chicken no more.

3. Simmer for three or four hours, skim if you see foam; you want to reduce by at least a quarter, half is even better -- you can't really cook it too long.

4. Now add celery, carrots, and parsley and cook 5 minutes.

5. Strain

6. If possible, leave in the fridge overnight, skim the fat and freeze it for making matzoh balls. Store in 1/2, 1, and 2-cup portions in heavy freezer Ziplocks.


TIPS:

* From Anthony Bourdain - Instead of cooking the parts in oil, roast all the parts in the oven. It lowers the amount of oil you have to skim off. You can also add some turmeric for extra color and a little taste.

* DO NOT BOIL!!!!!