- 1 Chicken Carcass & giblets
- 2-10 TB tomato paste (tt)
- 1 bunch celery (base removed, washed and cleaned)
- 5-10 carrots (depending on sizeRatio should be equal to amount of celery)
- 2-4 lg Spanish/white onions (should equal ratio of celery and carrots combined for mirepoix)
- Salt tt
- 2 bay leaves
- 8-10 peppercorns
- 3-5 whole cloves garlic (tt)
Roast giblets and mirepoix smothered in tomato paste in oven at 350 degrees for 45 minutes to an hour. Doneness is determined by browning on onions, carcass, and tomato paste.
Put roasted chicken, giblets, mirepoix, sachet of bay leaf, garlic, peppercorn, and any other herbs you may desire into a pot. The pot you use will determine the strength of your stock as well as the length of time you’ll need to reduce it.
A large pot, like this one, is what I prefer, yielding a large amount of stock that is still thin enough to be added for a small amount of flavor and flavorful enough to be reduced and enhanced for the purposes of, say, a pan sauce.
Many people enjoy fresh thyme, rosemary, and even cinnamon, clove, or citrus peels. Simmer your stock and skim the surface for impurities. If it seems like you’re having to skim too often, reduce the heat.
Reduce the liquid in the stock to desired flavor, color, and amount. Keep in mind, stock is often used in other recipes and is often being added to other flavors. For this reason, I add only a small amount of salt.
A person’s stock is as personal as their seasoned cast iron or their morning routine. The herbs one chooses to add to it can create an aroma that marks the atmosphere of a kitchen and even its dining room. The amount of tomato paste used, whether or not to even use tomato paste, the herbs in the sachet, and even the vegetables, meat, or bones used can create a variety of delicious stocks, broths, and demi glaces with enough patience and attention.
For our purposes, a simple, healthy chicken stock is a must to add to the underlying flavor of risottos, sauces, and even my homemade, from scratch pumpkin pie. I prefer to use tomato paste and will occasionally add a cinnamon stick and maybe star anise to the sachet in the recipe above.
For many chefs, the merit of a good stock is in its flavor as well as its clarity. Some people claim that adding an egg white or ice cubes can help to reverse or prevent clouding in a stock, but I haven’t tested those methods personally. The general tried and true according to Escoffier is 20 minutes. After that, the essential nutrients in the mirepoix and added carcass will have been released and the bulk can be tossed away. Still, I prefer to let my stock go on a low and slow simmer for nearer to 45 mins to an hour.
However you please, this simple, healthy chicken stock recipe can take anywhere from an hour and five minutes (plus about fifteen prep time) to three hours. Either way, the end product is delicious, the yield will last you weeks (freeze some off) and it will add a personal, delicious touch to all of your home-cooked meals and desserts. Check out this homemade fresh pumpkin pie recipe made with this Simple Healthy Chicken Stock and real pumpkin!
The best part about this recipe is that you can freeze your veg, carcass and giblets ahead of time, allowing you to utilize your ingredients in a more sustainable manner and, at least for me, the amount of stock I have in my fridge or freezer can serve as a sort of hub around which my metaphorical kitchen clock ticks.
Grocery shopping trips are often triggered by the need to replenish mirepoix or herbs, and running out of stock means its time for another kitchen deep clean. Whatever your preference, we here at Cooking With Lemons wish you all the best in executing, personalizing, and most importantly, enjoying your own simple healthy chicken stock at home.
Enjoy the recipe here or watch our how-to videos on our socials @cookingwlemons