Tuesday, October 7, 2008
101: chicken stock
Sometimes I read cookbooks where the author seems to think we're still cooking on these:
Especially when they say it takes hours to make chicken stock. Yes, good chicken stock must simmer for hours. But that doesn't mean you need to WATCH it simmer! Almost everyone has a crockpot - perfect for chicken broth.
Place chicken bones from one or two chickens in a crockpot. I recently started putting only the large bones in the crockpot. It reduces the mess in straining it later. Add any or all of the following: a few whole peppercorns, a bay leaf, a quartered onion (or if you are quite frugal, save the ends of the onions you normally discard), a chopped carrot, a chopped stalk of celery.
Simmer on your lowest setting overnight. Allow to cool for an hour or more, then pour into a holding container through a strainer.