Yes! Just stick it in a large stock pot, cover with water, scoop off any scum that arises and let boil for a couple hours. Depending on what you want to do with the stock, you can add bay leaves, thyme, peppercorns, and other Frenchy spices to make a more standard western stock, or you can toss in ginger, garlic, and some sesame oil / vinegar at the end to make the base for a more Asian soup.
(oh, and then run it through a cheesecloth in a colander to put it away--make sure you put it into HOT glass jars if you plan to store it in the fridge, or let it cool and store in plastic containers for freezing. Either way, make sure you scoop off the excess fat at the top before use.
Not really--tried that and you'll get weird nasty bits that will stick to the fat & sink to the bottom of your stock. If you're okay with only really using 7/8 of your stock in each container, you can, but running to a grocery store (whole foods should have it) and grabbing a $2 bit of cheesecloth will produce much nicer results.
The nice thing about using a cooked chicken is that you actually get less of the scum. It's mostly blood which has coagulated and floated to the top which is why you want to get rid of it. Especially if, like me, you like to get clean chicken fat off the top of the stock to use in making matzoh balls.
If you're in no hurry, you can throw the carcasses of several chickens into a bag in the freezer to get an even tastier stock.
I like to roast a chicken on a rack of halved onions, celery and carrot chunks as the roasted veggies also add flavour to the stock. At the end, toss the veggies in the garbage and add fresh veggies of your choice to the soup as the ones in the stock have already given their all to your pot. :)
Basically what everyone else said. But, I would like to add that if you have left over meat on the bone and plan on eating it, take it off the carcas and don't use it to make stock. If you use meat that has been made to make stock, the meat tastes aweful and can make the stock bitter.
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If you're in no hurry, you can throw the carcasses of several chickens into a bag in the freezer to get an even tastier stock.
I like to roast a chicken on a rack of halved onions, celery and carrot chunks as the roasted veggies also add flavour to the stock. At the end, toss the veggies in the garbage and add fresh veggies of your choice to the soup as the ones in the stock have already given their all to your pot. :)
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