I roasted a chicken today! (Chicken gravy on rice is one of the greatest food on earth!) After picking the carcass clean, what to do with it? Feed it to the bear? I used to (family joke) but no longer. Now I use it to make stock! I must mention here that stock and broth are two separate things. Broth is made from meat but stock is made from bones. Bones (and connective tissue) contain collagen, you can extract it using water as a solvent. Long, low cooking converts the collagen to gelatin and that provides a 'thick' mouth-feel to the stock. Ever wonder where Jello comes from? Calf Hooves- same process. Yum huh? Anyway back to stock.
Killer Poultry Stock.
1. Into your largest pot drop one picked poultry carcass (chicken, turkey, duck, emu, etc.) Another option is to freeze the carcass and make stock when you have several carcasses (carci?)
2. Add enough cold water to cover the bird(s) by 3-4inches and put over medium heat.
3. Add your aromatics to the pot. This is a matter of taste. For me a mir poix is necessary (onions, carrots and celery- it's french) I also like some peppercorns, parsley, chives or green onions. Garlic if you want. Bay leaf is you are feeling Dutch (Pennsylvania that is).
4. When the pot comes to a slow boil back off the heat to a bare simmer and leave it for several hours. I usually start it after dinner and leave it overnight- this is not recommended with a gas stove however.
5. Strain out the bits and salt to taste.
6. You can either freeze it for later or make soup. I like chicken noodle.
7. For chicken noodle add more onions, carrots and celery. Add the leftover chicken and simmer for a few hours. Then make fresh noodles or buy thick egg noodles, add them and cook until al dente. You can add rice or barley instead of noodles but remember not to call it chicken noodle soup in front of others, that would be embarrassing.
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