You hear about the benefits of chicken stock, both nutritional and culinary, almost everywhere you look. I tried for years to make it part of my arsenal but I had some kind of mental block and never succeeded in making a stock that I thought tasted any good at all. I would try to hide it in things so I couldn’t taste it. I was very happy to finally figure out how the heck to make good tasting stock, so I will share it with you!
YUMMY CHICKEN (OR TURKEY) STOCK
ingredients:
1 whole chicken OR 2 whole turkey legs (thighs + drumsticks)
2-3 chicken feet, scored, optional
any extra leftover bones you have kicking around, optional
1 carrot, cut into 1-in chunks
2 stalks of celery, cut into 1-in chunks
1 onion, quartered
handful of fresh parsley
10-15 peppercorns
Put the chicken or turkey in a stockpot and cover with water. Bring up to a simmer and then discard the now scummy water. Cover the bird with water again and this time add in all the other ingredients. Bring to a boil and skim off any foam/scum that rises to the top. Lower to a bare bubble and cook for 2 hours. You don’t want the stock boiling because it will make the meat very tough, so make sure it really is a bare bubble. After 2 hours, fish the chicken or turkey out of the pot and pull all the meat off the bones and save it for later. Return the bones/cartilage/skin/etc to the pot and cook for another 2 hours. Strain, bottle, and refrigerate. If you’re lucky it will turn to jello in the fridge!
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The key to this, I think, is the initial discarding of the water and cooking the meat with the bones for the first bit so that the stock gets a much meatier, nicer flavor. If you cook the meat too long though it won’t taste very good, so that’s why you take it out halfway through and then continue cooking the bones to get some more goodness out of them. I’ve also found this particular blend of veggies to be pretty yummy.
SOURCE: Caveman Food – Read entire story here.
