My father routinely teases me that I never make @WineGuyTO dinner. I usually reply that I am not a 50s housewife and we both know how to cook, so it’s not all on me. But he had a point that we eat out a lot (which we enjoy). I got a little adventurous this week and bought a whole chicken. It turned out well, used a PC marinade as my seasoning, and served with some delicious fresh asparagus. But I didn’t want to just throw out the carcass. So I decided to attempt to make my own stock.
I know that people are shaking their heads going, ‘really? This is her post? Easy!’ And I agree, but being the slightly type A personality that I have been accused of being, I had to learn and do this myself.
I quick perusal of the internet reminded me of what ingredients (other than carrots and celery) I would need. I used (loosely) the Jamie Oliver recipe, omitting the leeks because they were too expensive.
1 whole chicken carcass, already roasted and flavoured
Approx. 4 carrots, chopped
3 celery stalks, chopped
1 whole yellow onion, sliced
1 whole elephant garlic clove, sliced
Thyme (dried, cause forgot to get fresh)
Sage, 1 whole stalk
Rosemary, 2 stalks
Bay leaves, about 4
Black peppercorns (as many as you like, I did about 1 tsp)
approx. 8 cups of cold water
I put this on to boil, then turned down the heat to a simmer and left it on about 13 hours. I found I didn’t need to skim any fat either, maybe because it was the carcass? I found that everything in the pot was fall apart cooked the next morning. The colour was the amber that Jamie talked about. I froze two sets of ice-cube trays and 2×1 cup and 2×2 cup Ziploc bags full. Cold, the taste was full and flavourful. I look forward to making soup and using it! I think it worked 🙂
**Once frozen in the ice-cube trays, the fat looked like it had risen to the surface, can assume that I can brush it off (probably won’t though, fat is good).