Soup's On!

-By Bill

So Fall is here (I think, it was just 90 degrees) which means the cool weather is on it’s way, and in my kitchen means soups, stews and braises.  The primary ingredient in any dish of this sort (in my opinion, anyways) is the cooking liquid.  While I think there are some pretty decent broths available for purchase, they’ll never replicate the ‘body’ of a homemade stock.  Stock can be made very scientifically which I think scares people away from making it, so here is my cliff’s notes version of DIY chicken stock.  All you need is a big pot, some bones, some aromats (carrots, celery, onion, bay leaf, peppercorns) and water.  This stock is made from roasted ingredients, so a roasting pan is helpful.

  

1. Roast bones (I always purchase whole chickens and save everything from it, wing tips, back bones, breast plate, etc.  I happened to have a few legs in this instance as well, just freeze your carcasses until ready for use).  Roasting adds color, flavor and renders a lot of fat from your bones which makes for a nicer looking/tasting stock.  I put these in a 400 degree oven for about an hour:

Assorted Roasted Chicken Parts

2. Put roasted bones and cut up aromats in a big pot, cover with water.  Bring to a simmer, if any foam/scum forms just skim it off

Bring Stock to a Simmer

3. Put pot in oven.  This keeps me from running a burner for 8 hours and heating up my apartment and also maintains a more consistent temperature.  You’re looking for a bare simmer on the stock, around 180 degrees (an occasional bubble).  If I had an awesome oven I’d set it to 180, but I do not, so I put mine at 235.

Cook in Oven Uncovered at 235 for 6-8 Hours

4. After the stock has a good amount of time in the oven (6-8 hours ideally), strain through a colander (if possible lined with some sort of filter) into a storage container.  I’m fortunate enough to have another stock pot, if this isn’t possible just wing it and get all the bones and vegetables out of the stock.

Strain

5. Let cool if possible to allow any lingering fat to form on the surface to remove.  When chilled, the gelatin in the stock will set up and you will have a spoon-able consistency.

Don't Forget to Skim

-Bill