Update August 9, 2016
This special chicken stock recipe provides a rich, versatile liquid, an indispensable ingredient essential to creating incredibly fabulous gluten free meals.
Chicken stock is the basis for so many delicious foods, including, broths, soups, sauces, gravies and stews, to name just a few.
Broths are simply seasoned stocks.
While stocks might be the blank canvas, seasonings are the paint on your palette. A dab here and swath there . . .
. . . it takes an artist, excuse me, a fearless and creative cook, to explore the fascinating and complex world of herbs and spices. There is nothing simple about achieving the right balance of seasonings to make an outstanding broth.
Why all this talk about stocks and broths?
It’s because they are the basis for scrumptious soups and satisfying stews. Master the art of stocks and broths, and you will win the esteem of those you nourish.
Stocks are generally made from left over meats, bones and vegetables. Think of them as a jumping off point for good things to come.
Make great stocks by adding ingredients that evoke the most flavors; pack your stock with meaty bones and lots of vegetables.
The added bonus of utilizing such ingredients is they boost the nutritional value of the foods you serve to your family and make the most of your food dollars. It’s about giving your loved ones the best.
You don’t need run to the grocery store and buy a bunch of special ingredients to make this chicken stock recipe.
Instead, save wings, backs and necks, those chicken pieces no one wants to eat. My family doesn’t like drumsticks, so I set them aside, too. Put them into a container and freeze them.
When you’ve collected enough chicken parts, about the equivalent of a whole chicken, thaw the frozen mass overnight. With a cleaver, quarter the chicken pieces to expose the nutrient rich bone marrow before adding them to the stock pot, and then cover with water.
To extract from the bones that all-important health building mineral, calcium, add some apple cider vinegar to the mix. The acid from the vinegar will dissolve the calcium from the bones. When calcium and vinegar combine, the “vinegar” flavor is cancelled.
Salt is an amazing ingredient. By nature, it has “drawing” action. In stock, salt “draws” rich flavor from deep in the bones and savory juices from meats.
Add nutrient rich onion skins and vegetable parings you’ve saved from previous food preparation. Consider including wilted greens and lettuce, celery tops, pea hulls, stalks from cauliflower, broccoli and asparagus, old and tough kohlrabi, beets, turnips, or rutabagas, perhaps a handful of squash and pepper seeds, shriveled cucumbers . . .
. . . the only exceptions are cabbage and green onions, as they can sour the concoction.
Store these leavings in a gallon size plastic storage bag in the refrigerator. When the bag is stuffed full, it’s time to make another batch of my chicken stock recipe!
Chop the vegetable skins and leavings. The more finely chopped they are, the more nutrition and flavor passes into the stock.
Save your vegetable cooking water, too. It is full of vitamins and minerals leached from the vegetables. There’s no point in throwing nutrition down the drain with the dishwater. Freeze the vegetable cooking water and use it instead of plain water to make boost the nutritious value and flavorful chicken stock.
This is not a toss it all in the pot and let it stew chicken stock recipe.
The cooking method is important to preserve and protect precious nutrition and flavor.
After all, that is what our food dollars are all about, providing delicious health building meals to those we love.
Time: 2 hours
Servings: 2 quarts
What a great tutorial on Chicken Stock! https://t.co/fCBAPy3Z3X— Bonnie Banters (@BonnieBanters) April 9, 2016