Making Chicken or Beef Stock
Source of Recipe
My Kitchen
Recipe Introduction
Level 1 ~ Pro/Fat ~ I enjoy making my own stock. It can't compare to the canned stocks/broths. And the fact that I make mine almost entirely out of 'throw aways' is a big plus for me.
I keep a gallon Ziploc bag in the freezer and add all our vegetable scraps to it: asparagus ends, zucchini & yellow crook neck squash peelings and ends, mushroom stems, tomatoes that are getting soft, scallion tops, garlic that�s drying out, celery trimmings ~ you get the idea.
If a veggie is getting soft and beyond its prime, I�ll toss it in the bag. I�ve added Parmesan cheese rinds too. I wash all the veggies prior to peeling, trimming - so these scraps are clean. I cut the very end of the celery (root end) off rather than try to clean that. I was surprised how quickly these Ziploc bags fill up.
I don�t save stronger tasting veggie scraps like cauliflower, cabbage, Brussels sprouts, etc. I don�t save things like lettuce or cucumbers.
When the Ziploc gets full, I�ve learned to staple it shut in several places for longer term storage. I�ve had the Ziplocs pop open in the freezer and it makes a mess.
I save chicken carcasses (I flatten them out and can fit 2-3 in a Ziploc) along with all their juice (from Costco rotisserie chickens). I also save beef bones and trimmings as we buy large roasts (15-20#) and trim, slice them ourselves.
When I have enough bones, I fill my 22 quart stock pot with the bones and empty in the Ziplocs full of veggies. I cover all this with water. I throw in whole peppercorns, toss in 1-2 whole, unpeeled garlic bulbs (the entire bulb) and whatever spices I�d like. I bring this to a boil and simmer on low (a soft gentle boil) all day long with the lid on. I�ll add more water if it�s evaporating to keep the pot almost full. The longer the stock cooks, the more flavorful it will be.
When it�s done, I spoon out all the big pieces I can and throw it away - I don�t save any of the meat that was on the bones, etc. - it�s got no flavor left in it at this point. After spooning out the solid pieces, I then dump this through a colander. Next I put it all again through a fine mesh strainer, this strainer will get out all that�s left. Then I refrigerate this (or set it on the back deck if it�s cold enough) and the next day I�ll skim off the fat. I do the same for chicken or beef.
You can portion this out and freeze it or can it. I can mine as it takes up too much room in the freezer. I like to have chicken stock on hand, but for beef - I take all the stock and make Veggie-Beef soup and then can (or freeze) it.
Yes, this takes a lot of time - but what I like is that I�m making this stock from �throw-away� scraps. You could also do this and just use veggies for a Vegetable Broth/Stock.
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