Chicken Stock

Well I have no excuses for the lack of posts lately. The winter in NC just dragged on, I have worked way too many shifts in the ED, and I have not felt motivated in the kitchen. But I finally got a vacation!! My husband and I went to Asheville and it was glorious. Such a foodie town that provided so much inspiration. Not to mention, endless wonderful beers   and ciders. And insanely good chocolate that goes from bean to bar in the coolest little shop. But one of the most amazing things about Asheville is the locally sourced and natural foods. They have everything from the most amazing bakeries to whole animal butcher shops. It seems like the people of this city have really demanded a relationship with their food and they are reaping all of the rewards.
We were very inspired by our trip and have actually started brewing cider at home. My first 3 gallon cider project is bubbling up with fermentation as I write this post. (I will keep you all posted on the results.) This reminded me that I have been doing a different kind of home brewing for a long time now – homemade chicken stock. And you have to try it! It will change your life. Homemade chicken stock makes a huge difference in your recipes.

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You can really use any chicken parts. Below you will find the recipe with all purchased ingredients. But I recommend you start saving and freezing all your leftover chicken bones and carcasses. These contain valuable marrow and flavor that will make your stock so, so good. The stock is easily stored in the freezer. I like to freeze mine in quart ziplock bags, 2 cup portions. If you let them freeze flat they do not take up much room at all. They can be thawed in the fridge or microwave. You can cook this stock in a slow cooker for 6 hours on high or 10 hours on low.

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4 lbs chicken wings (or one whole 4 lb chicken, or 2 chicken carcasses)
2 large yellow onions, cut into quarters (or sweet onions, or one red onion and one yellow onion, plus or minus green onions)
4 garlic cloves, peeled
2 large carrots, chopped (or a handful of baby carrots)
2 celery ribs, chopped into fourths
1 tbsp kosher salt
1/2 tsp dried thyme
1/8 tsp red pepper flakes
1 bay leaf
4 quarts water

Place all ingredients in a large stock pot. Bring to a boil. Cook for 3 hours. Taste for seasoning, add salt as needed. Strain with fine mesh sieve.

Yes, that is it.

This is a Bubbly Kitchen original recipe.

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