HOW TO MAKE CHICKEN STOCK WITH LEFTOVERS
One of my favorite thrifty and time saving tips is to save all of the chicken carcasses and skins from grilled or roasted chickens. Once my family is finished eating, I gather up all of the leftover bones and bits and put them in a freezer bag. When I am ready to make stock, I pull the bag out and add it to a pot of water and simmer until it's done!
HOW TO MAKE CHICKEN STOCK MORE FLAVORFUL?
Adding aromatics like fresh vegetables or herbs will not only flavor the broth, but also infuse the liquid with various health benefits. The aromatics can be added during the initial simmering of the broth, as a finishing infusion after the broth has cooked (similar to making tea), or added directly to the finished broth either fresh sprigs, chopped or dried. Learning how to make chicken stock with aromatics is truly the art of broth!
My secret trick for making an extra flavorful broth is by adding in the pan drippings. I will save the drippings in a freezer bag, just like the bones and skin, but instead of adding them at the beginning of the broth I will add them near the end. Remember how I said simmering certain flavors for too long can cause the flavor to be bitter or unpleasant? Same thing with the drippings. For a quick stock it won't make a difference, but a slow cooked stock could develop an unpleasant taste.
WHAT IS AN AROMATIC?
I use aromatic vegetables to flavor a chicken stock. My favorite aromatic vegetables include carrots, celery, onion, garlic, turmeric, fennel and leeks. If I want a neutral base for my homemade broth, I will make a mirepoix from chopped carrots, celery and onion.
CAN YOU OVERCOOK CHICKEN BROTH?
Yes! You can overcook chicken broth. In fact, I have many times. If the broth is simply unseasoned bones and skin, it can be cooked for a long time without developing a bad flavor. However, a broth that includes vegetables and herbs can become bitter or develop an unpleasant flavor if simmered too long. Just ask my family, the know!
HOW TO MAKE CHICKEN BROTH IN THE INSTANT POT
Follow the same instructions from above. Using the manual setting on the instant pot, cook on manual high pressure for 10 minutes per pound of raw chicken. For example, a 4.5 pound whole chicken would cook for 45 minutes on manual pressure. If you are using the bones from a previously cooked chicken, use the manual setting and set it to 45 minutes regardless of the weight of the bones.
CAN CHICKEN BROTH BE MADE IN THE OVEN?
Follow the recipe above, but instead cook the whole chicken in the oven at 250 degrees for four hours.
WHAT CAN CHICKEN BROTH BE USED FOR?
- in place of water for cooking pasta or rice
- soup liquid base
- a nourishing drink when feeling under the weather
- use in place of water for savory dishes
- used as a substitute for cream, butter or milk in mashed potatoes
HOW TO STORE CHICKEN BROTH?
There are several ways to store chicken stock: refrigeration (up to 5 days), freezing, dehydrating, freeze drying & pressure canning. Having a jar of homemade broth in the pantry is a wonderful addition to your layers of food preservation.
HOW TO PRESSURE CAN HOMEMADE CHICKEN BROTH
- Prepare your pressure canner by placing the rack in the bottom of the canner and filling it with 2-3 inches of water. Bring the water to 140 degrees Fahrenheit.
- I bring my refrigerated broth back to a boil in a large pot. Fill the hot jars with hot broth and measure the headspace with a ruler to allow one inch.
- Wipe the rim of the jar clean with a paper towel dipped in vinegar.
- Place the just-washed lids and rims on the jar. Tighten to fingertip tight.
- Use a jar lifter to place the jars in the pressure canner. Place the lid on the canner and lock it into place. Turn the heat on high watch for a steady stream of steam. Once it is steaming, set a timer for ten minutes.
- Put the counterweight on to block the vent and wait until the pressure reaches 10 pounds of pressure. Set a timer and hold the pressure for 20 minutes for pints and 25 minutes for quarts.
- Turn off the heat and allow the pressure to reduce to zero naturally. When the pressure has completely reduced, and wait ten minutes before removing the jars from the canner.
