So over the weekend I made chicken stock.
I followed the guide in the Nourishing Traditions cookbook. I’ve done this before, but this time I cooked it for twice as long as I have before. Thursday I moved my chicken (a free-range chicken) from the freezer to the refrigerator. Friday afternoon I put it in the sink in some cold water. Then Friday evening I put it in a large stock pot full of water and a little vinegar. I got the water from our outdoor spigot so that it would be straight from the well instead of softened – more minerals that way.
I threw in some onions, celery, and carrots and then I brought it to a boil. It takes a couple iterations to get the burner on my glass-top stove set to the right setting to maintain a consistent simmer for 48 hours, but once you find the sweet spot you can just let it go and occasionally come back and give it a quick stir.
I’m hoping the extra long cooking time will make a richer stock with lots of gelatin than I’ve made before. I’ll bottle this up in mason jars when the fat on top has hardened and then have it for making soups and sauces for a month or so till I have to make the next batch. I put the chicken in small plastic containers in the freezer so I can pull small portions out and put them in soups and such.
It makes an awesome chicken soup, pot pie, and sometimes I even use it instead of water when cooking brown rice. I’ve tried beef stock before too, but there’s just something about chicken stock that makes it extra good.