Wednesday, December 17, 2014

Homemade Chicken Bone Broth (Stock)

In “How to Cook Everything Fast" by Mark Bittman,* he writes that if you don’t have homemade chicken broth for a recipe, just use water.

After making my first batch of chicken stock, I see why: the clarity of the gelatinous broth and the depth of flavor totally surpass anything I’ve bought at the market. And, for pennies on the dollar of what I've been paying, I’ll have fresh, healthful soup at lunch for the next several months.

Note: This is up to a 24 hour commitment, but does not require constant attention.

Ingredients:

1 pound chicken feet
1 pound chicken backs
1 pound chicken necks
1 pound beef soup bones

1 onion, peeled and sliced in half
2 carrots, peeled and cut in thirds
2 cloves garlic, peeled and mashed

1 tablespoon apple cider vinegar
2 tablespoons Red Boat Fish Sauce

Salt to taste

Directions:

1. Place the bones (can be frozen) in a roasting pan. Heat the oven to 350 degrees and roast the bones for about an hour.

2. In a large stockpot, combine the roasted bones, prepared vegetables, vinegar and fish sauce. Add just enough water to cover all of the ingredients.

3. Bring the water to a boil; turn the heat down and cover the pot. Adjust the heat so the water maintains a low simmer. Keep the pot covered, and the water at a low boil for up to 24 hours to attain the maximum flavor and gelatinous texture. However, if you only have 6 - 8 hours, the result is still better than store bought. If necessary, add just enough water to keep everything covered during the cooking process (the level did not drop for me).

4. When the stock has cooked, cut a piece of cheesecloth to fit over the top of another large pot and tie it in place under the lip of the pot with cooking twine. Strain the broth through the cheesecloth. Taste and adjust for salt.

5. Divide the stock among glass jars. Freeze the stock that won’t be used in the next 3 days, and defrost as desired. The stock will keep for about 3 days in the refrigerator.

Makes approximately 4 - 6 quarts of chicken stock.

#paleo #broth #bonebroth #chicken #soup #glutenfree #dairyfree #markbittman

*Many thanks to Julie Dalton and family for the holiday book gift!