New Years Resolution Check In: Chicken Stock

In January, I talked about wanting to cut back on food waste.  I've never been good at cooking for two, so part of my resolution has been separating out portions of dishes and freezing them for nights when I don't have a lot of time to cook.  I even started labeling frozen items with post it notes and every time I think about the wife in Babe labeling food for her husband (yes, the movie from 1995).

I also started a stock bucket to collect all of my veggie scraps...  which pretty quickly turned into three stock buckets and two bags full of leftover chicken pieces.

Last weekend I finally assessed the situation and made my first chicken stock.  It was a really easy process (although not glamourous or quick) and it was fun to see what flavors would turn up from my collection.  It ended up really delicious with a great chicken flavor and the ginger and peppercorns added some great depth.  I made three liters, froze two of them and am making some soup with the third tonight.

• A big stock pot (I used a 6 liter.. and it was filled to the very top!)
• A steamer basket
• A strainer
• Cheese cloth
• A big metal mixing bowl and a sink full of ice for cooling

• The carcasses of about three chickens (I saved leftover chicken with bones from when I roasted whole chickens or used a rotisserie chicken for something)
• Veggies (I had collected three quart containers full of onions, scallions, peppers, carrots, celery, ginger, garlic, broccoli, lemon, thyme,..  anything else I've used over the last three months)
• A small handful of whole peppercorns
• Enough water to fill the pot

(I kept my chicken and stock buckets in the freezer until full and thawed before making the stock)

1. Place the chicken in the bottom of the pot and top with all of the veggies & peppercorns
2. Place an open steamer over the chicken and veggies to keep everything pushed down
3. Add enough water so that everything is fully submerged and there is about an inch of water above the strainer
4. Bring to a boil and then turn down to a simmer
5. Simmer uncovered for 6-8 hours, checking every now than then to spoon any scum bubbles that have collected on the surface.  Add more water as needed to keep everything submerged.
6. When done, strain through a mesh strainer covered with cheese cloth to make sure no tiny particles make it into your stock
7. Fill your sink with ice, place the stock in a metal bowl over the ice and stir until it is cool
   • This step is important because bacteria can grow if you let the stock cool naturally.  Even if you put it directly in the fridge, it will take too long to cool.  The step didn't take very long and it's better to be safe.
8. Refrigerate overnight, remove any fat the collects on the top and then use as you wish.

I'll keep you posted on how the soup turns out, but i'm really excited about it.  

Have you tried making stock before?  Has anyone used beef instead of chicken?  What have you used chicken stock for besides soup?