I did it! I made my own chicken stock.
I feel so proud. I got it from a slow-cooker recipe site. Now I need to figure out what to do with it. Can I make a veloute' sauce from stock? I had a chestnut veloute at a holiday party and now I am addicted.
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10 Comments:
Why not? You did not roast the bones, right?
crazyspice at 8:10PM on 03/17/08
Oh, um yeah, I did roast the bones.
BITTER at 9:33PM on 03/17/08
You can make what ever you want with what you want to make it with! Just don't call it a classic veloute. But, hey it's your sauce! Who's watching and are they grading you?
kjgibson at 11:11PM on 03/17/08
What @kjgibson said!
crazyspice at 9:46AM on 03/18/08
Good for you!!! You will never go back to canned. In a pinch you might use one of the better "boxed" ones (Pacific and Kitchen Basics).
There really is nothing like homemade stock.
FYI - you will get the richest stock from backs, necks and thighs. You don't even have to like dark meat but these parts will yield the richest stock.
chiff0nade at 10:20AM on 03/18/08
Bitter - Good for you! Now that you've seen how easy homemade is, some tips. Whenever you make chicken, save the carcass. I would just throw it in the freezer and add to it until I had enough for stock. Roast the bones and toss 'em in a pot along with whatever aromatics you want. When you've strained the stock and chilled to get the fat out, put the stock back in a pot and boil down to at least half (I usually do a quarter) and save/freeze it in its reduced form. It'll take up way less space in your freezer and you'll always have some on hand.
My favorite thing to do with homemade chicken stock? It's embarrassing, but ramen. Those flavor packs are gross, but with real stock it's just so good.
Again - congrats!
chisai at 8:06PM on 03/18/08
Similar to the ramen idea, I love making rice or quinoa or spelt berries with stock.
schwartz at 8:21AM on 03/19/08
Chisai, I love using stock for my ramen. Ironically, I love Sandra Lee's Shrimp Noodle Soup recipe, which uses ramen, green onions, low-sodium stock and cooked shrimp. Cannot wait to try it with homemade.
BITTER at 12:19PM on 03/19/08
I just had my first foray into homemade stock, too. It is really good. I was intimidated before, but now I know how easy it is!
Last night I made vegetable white bean soup with it. It was good, but my husband's, which had a chicken sausage in it, was even better. The soup took on another layer of flavor from the sausage.
PestoGal at 12:25PM on 03/19/08
Sounds good PestoGal.....I love white beans.
Last night I made lamb stock. I got this gorgeous organic New Zealand leg of lamb on sale at the market and I chopped it up and put the bone in my slow-cooker with onions, celery, scallions and peppers. We will see how it comes out. If it sucks, lol I'll throw it out like I did that ghastly chicken stew I was whining about.
BITTER at 9:25AM on 03/20/08