February 24, 2021
I suppose it's fitting that this first post would be about chicken. We make a big batch of stock every few weeks...in a favorite copper pot. After so many years it's about the ritual of the thing: bringing the oversized pot up from storage, breaking down the carcasses, finding what veg are in the fridge. In no time at all the resulting stock is simmering away.
Whether brought home in a doggie bag or left over from a meal cooked at home, we usually have a bit of roast chicken in the fridge. We also freeze a lot of vegetable scraps: leek tops, onion skins, roasted garlic. This quick "recipe" uses all of it, and makes us feel like we've gotten away with something: chicken stock that's practically free.
This framework is meant to be adaptable to whatever chicken scraps and aromatic veg you have at hand. We omit carrots (it makes the stock sweet), preferring the smoky flavor that leeks impart. Add some fresh aromatics and herbs and you're there.
Chicken Scraps: 2-3 pounds of leftover cooked chicken: meat, crispy skin, and roasted bones.
Leftover Aromatics: 1-2 pounds leek tops, onion skins, carrot pieces and shavings, celery stalks and tops, roasted garlic cloves and skin. The more the better.
Fresh Herbs: a generous sprig of thyme, one cracked bay leaf, a handful of parsley stalks, 10-15 whole black peppercorns
Pick most of the cooked meat from the leftovers (reserve meat for another recipe or add to the finished broth for a quick soup). Combine the bones, skin, remaining meat, leftover and/or fresh aromatics, and herbs in a large stock pot, and fill with water to two inches above the contents. Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours. Add water if needed.
Strain the broth through a sieve or chinois (if you have it), and correct for seasoning.
When cool, transfer to containers and refrigerate or freeze.
February 02, 2022
January 25, 2022