Making Chicken or Beef Stock
Source of Recipe
My Kitchen
Recipe Introduction
Level 1 ~ Pro/Fat ~ I enjoy making my own stock. It can't compare to the canned stocks/broths. And the fact that I make mine almost entirely out of 'throw aways' is a big plus for me.
I keep a gallon Ziploc bag in the freezer and add all our vegetable scraps to it: asparagus ends, zucchini & yellow crook neck squash peelings and ends, mushroom stems, tomatoes that are getting soft, scallion tops, garlic that’s drying out, celery trimmings ~ you get the idea.
If a veggie is getting soft and beyond its prime, I’ll toss it in the bag. I’ve added Parmesan cheese rinds too. I wash all the veggies prior to peeling, trimming - so these scraps are clean. I cut the very end of the celery (root end) off rather than try to clean that. I was surprised how quickly these Ziploc bags fill up.
I don’t save stronger tasting veggie scraps like cauliflower, cabbage, Brussels sprouts, etc. I don’t save things like lettuce or cucumbers.
When the Ziploc gets full, I’ve learned to staple it shut in several places for longer term storage. I’ve had the Ziplocs pop open in the freezer and it makes a mess.
I save chicken carcasses (I flatten them out and can fit 2-3 in a Ziploc) along with all their juice (from Costco rotisserie chickens). I also save beef bones and trimmings as we buy large roasts (15-20#) and trim, slice them ourselves.
When I have enough bones, I fill my 22 quart stock pot with the bones and empty in the Ziplocs full of veggies. I cover all this with water. I throw in whole peppercorns, toss in 1-2 whole, unpeeled garlic bulbs (the entire bulb) and whatever spices I’d like. I bring this to a boil and simmer on low (a soft gentle boil) all day long with the lid on. I’ll add more water if it’s evaporating to keep the pot almost full. The longer the stock cooks, the more flavorful it will be.
When it’s done, I spoon out all the big pieces I can and throw it away - I don’t save any of the meat that was on the bones, etc. - it’s got no flavor left in it at this point. After spooning out the solid pieces, I then dump this through a colander. Next I put it all again through a fine mesh strainer, this strainer will get out all that’s left. Then I refrigerate this (or set it on the back deck if it’s cold enough) and the next day I’ll skim off the fat. I do the same for chicken or beef.
You can portion this out and freeze it or can it. I can mine as it takes up too much room in the freezer. I like to have chicken stock on hand, but for beef - I take all the stock and make Veggie-Beef soup and then can (or freeze) it.
Yes, this takes a lot of time - but what I like is that I’m making this stock from ‘throw-away’ scraps. You could also do this and just use veggies for a Vegetable Broth/Stock.
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