Easy Homemade Chicken Stock (Gluten Free)
I have posted before on the importance of making your own stock at home, but I will review again:
Cost effective. You get so much more for your money. Period.
Flavor superiority. It’s just better tasting. It is.
Nutrition: At home you aren’t getting a concentrated spice and base concoction or watered down broth. I’m just gonna say, why do we need gluten in store bought stock? Hmmm. You are getting ALL the good bits you paid for. Whatever goes into your cooking vessel, goes into your body. Vitamins. Minerals.
Ease: It is not a hard or arduous process. You literally just toss everything on the roaster/ crockpot and you’re done. The most labor intensive method is the stove top method and its still just an hour and a half of work for months of product.
I could yammer on about it but I think you get it. You should definitely try it. I feel this is another case of if you want something done right you just have to do it yourself.
I know you’ll have a hard time going back to store bought.
3 – 4 (3-5LB) roasting chickens also called fryer chickens
3 large yellow onions, unpeeled and halved
6-7 large carrots, unpeeled
4 stalks celery with leaves, rinsed well
4 parsnips, unpeeled
20-25 sprigs fresh parsley
15 – 20 sprigs fresh thyme
20 – 25 sprigs fresh dill
1 -2 heads garlic, unpeeled and cut in half
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
NOTE: Quantities for ingredients depend on size of cooking vessel and desired flavor. Keep in mind most stock recipes will call for a stovetop method in a large stockpot. If you desire this method, that is fine, I just use a large roaster and throw everything together. A crock pot could also easily be used simply adjust quantities to fit your cooking vessel and your refrigerator/freezer storage space. Additionally, I don’t peel or cut much of anything. This is a toss together system for me. But if you need to cut down vegetables a bit to accommodate your cooking vessel then go right ahead. I will also save carcasses from other meals in the freezer until Im ready to make stock.
Place all ingredients minus the water in a 18-22 quart electric roaster. Roast for 1 hour at 400° F. I have found that pre-roasting the meat and vegetables really deepens the flavors of the stock at the end.
Add enough quarts of water to cover ingredients and bring to a boil. Simmer, covered, overnight or about 8-10 hours.
Strain the entire contents of the pot through a colander and discard the solids. What this looks like for me is removing with a spider all large pieces and placing them on a sheet pan. Then straining liquid into a smaller pitcher(s). Chill the stock overnight.
The next day, remove the surface fat with a spoon. Use immediately or pack in containers and freeze for up to 3-6 months. Mine never lasts that long so I don’t know if can go in the freezer longer than that.
Additional note: Once that large pieces of chicken are cooled I will pick through to make a pile of shredded chicken (sometimes 3-4quarts). My dog will eat this. And sadly so will my husband. I realize the nutrition is no longer in the meat, but his logic is it’s still “better” for him than fast food or canned chicken or tuna when he wants a quick snack. So, well there ya go.