Hearty Chicken Stock
In this stock I use Chicken Feet and backs for the meat. Feet make the best tasting Chicken Stock I have ever tried.
In this stock I use Chicken Feet and backs for the meat. Feet make the best tasting Chicken Stock I have ever tried.
- Carbohydrate 15.20852 g
- Cholesterol 225.792 mg
- Fat 39.58364 g
- Fiber 3.5938000369072 g
- Protein 54.07492 g
- Saturated Fat 10.627652 g
- Serving Size 1 1 Serving (446g)
- Sodium 300.04 mg
- Sugar 11.6147199630928 g
- Trans Fat 5.95536 g
- Calories 643 calories
Step-by-step
- Preheat the oven to 350°F
- Rough-chop onions and celery into large chunks, reserve the leafy bits. Spread all the ingredients onto oiled cookie sheets.
- Bake for 20 minutes at 350°F, or until chicken is browned.
- Transfer the chicken and vegetables to the stock pot, add the reserved celery greens
- Scrape all browning and drippings from the cookie sheets and add them into the stock pot( deglaze with a little white wine)
- Fill a large stock pot with water, until the surface is about 2 inches from the top.
- Bring the pot to an active boil, skim the froth.
- Turn the heat down to minimum and cook for 8-10 hours. Try to hold the stock just barely at boiling temperature, where it occasionally produces a bubble, not a rolling boil.
- Filter the stock through cheesecloth.
Standard chicken broth relies primarily on muscle tissue and bones, yielding a lighter liquid that drinks more like a tea than a foundational cooking base. Roasting chicken parts containing high amounts of cartilage and connective tissue alters that outcome entirely by rendering abundant collagen during the long simmer. When adjusting this formula up or down for different pot sizes, maintain a ratio of roughly two parts water to one part solid ingredients by volume to ensure adequate extraction without dilution. Spread the bones and aromatics across oiled cookie sheets without overcrowding them, because stacking the pieces blocks the heat circulation necessary to achieve proper browning at 350 degrees Fahrenheit. Deglazing the baking sheets with a splash of white wine dissolves the caramelized fond left behind by the onions and carrots, incorporating those concentrated roasted sugars directly into the liquid. Bring the pot to an initial active boil to coagulate impurities, then immediately reduce the heat so the surface barely breaks with an occasional bubble during the eight to ten hours of simmering. Visually assessing doneness involves observing the liquid consistency and the bones themselves, which should feel soft and crumbly between your fingers while the stock coats the back of a spoon with a slightly sticky film indicating high gelatin content. Strain the hot liquid thoroughly through cheesecloth before chilling, and store the resulting harvest safely within standard refrigeration windows.
