Whole-Chicken Stock

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.

Whole-Chicken Stock

Recipe type: Technique

Author: Luke

Prep time: 25 mins

Cook time: 12 hours

Total time: 12 hours 25 mins

Serves: 4 quarts

Ingredients

• 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

Instructions

1. Place chicken in a 16 quart stock pot in cold water.
2. Heat water to about 190-degrees. WATER SHOULD NEVER BOIL OR SIMMER.
3. When heated, chicken will begin to throw-off impurities. Use fine strainer to strain out and discard.
4. Add vegetables and herbs to pot
5. Let pot sit on sotve at 190-degree temperature overnight; or at least 12 hours.
6. Pot will loose about 25%, or more, in volume of water. Stock should look rich, but not cloudy
7. 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.
8. Chicken stock is now ready for use.
9. Freeze in convenient-size, freezer-friendly containers. Will keep for at least 6 months.

3.1.08

Who can argue with that?

Not me. Thanks Luke.