Thanks to a meeting at work and the 35 people who attended I was able to make roster chicken stock. I normally only make stock from beef or deer bones because I rarely have more than a few bones at a time when we eat chicken. But with the remains of 5 roaster chickens it was time for a winter’s worth of chicken broth.
Everyone who cooks knows that we should all make our own Bone Broth or Chicken Stock and the benefits that come from taking the time to do it. Not only does simple homemade chicken stock make cooking easier, having only to thaw it to make a delicious sauce or base for soups it also gives the body a nutrient rich base to draw from.
I personally make my stock not only with bones but left over meat and vegetables.I kind of clean out the refrigerator when doing this kind of cooking… knowing that everything I put into the stock will add flavor and nutrition. In this case I had 6 small carrots, 1 large onion, 6 stalks celery, and about a half of a head of cabbage and 5 carcases of roster chickens. I added enough water to the chicken bones to cover and topped then with 3 more inches of water. I put the vegetables in and added 3 tablespoons salt, 4 bay leaves and 3 teaspoons Rosemary and simmered the mixture for 3 hours.Bone Broth is usually cooked for up to 12 hours to the point where the bones are brittle.
After letting the stock cool for over an hour I began the long process of straining the stock. I first pulled out the vegetables. I have a ladle style strainer for this kind of work. Then poured the remaining broth through a strainer into several bowls. This help removes the rosemary and bay leaves and the smaller bones and random meat chucks. I covered the stock and placed three bowls of stock in my refrigerator to finish cooling and letting the chick fat that raised to the top. Around 24 hours later I took the stock out and removed the chicken fat that had raised to the top and hardened. Leaving the gelatin that forms from boiling the bones in the stock… this is the natural collagen that is so good for our health and healing. Then warmed the stock and mixed the jelly back into the broth and when just warm poured into freezer containers.
I ended up with 6 containers of stock with each container holding 5 cups of broth. The broth will remain fresh for up to 6 months. The first time the weather cools I am sure Christopher and I will be making chicken soup or chicken gravy made with this homemade broth.Knowing that we are eating food that not only tastes good but is good for you.