J – We can’t agree on chicken stock, of all things!
At least not until now. Personally, I think it’s a stylistic thing. But, perhaps, it’s really a mindfulness thing.
For me, how simple could it be: buy chicken stock when you need it. Try to shop for price. That’s where the disagreement begins. When I shop like that, Christina’s first comment is very often: “That was too expensive!”
What do I do when we run out? Wait for a sale? No.
Luke’s question was, simply, “Why are you buying stock at all?” It’s easy to make. It freezes. It costs less and you know everything that’s in it.
- 1 roasting chicken, washed and giblets removed
- 1 yellow onion, quartered
- 4 stalks celery, trimmed
- 3 carrots, trimmed
- 4 bay leaves
- 8 sprigs thyme
- 1 Tbsp whole black peppercorns
- Place chicken in a 16 quart stock pot in cold water.
- Heat water to about 190-degrees. WATER SHOULD NEVER BOIL OR SIMMER.
- When heated, chicken will begin to throw-off impurities. Use fine strainer to strain out and discard.
- Add vegetables and herbs to pot
- Let pot sit on sotve at 190-degree temperature overnight; or at least 12 hours.
- Pot will loose about 25%, or more, in volume of water. Stock should look rich, but not cloudy
- Scoop stock out with a small bowl into a strainer to remove errant veggies. DO NOT pour out the last bits of liquid from the pot. It will make the stock cloudy.
- Chicken stock is now ready for use.
- Freeze in convenient-size, freezer-friendly containers. Will keep for at least 6 months.
Who can argue with that?
Not me. Thanks Luke.