Chicken stock
Making homemade chicken stock is a no-fail step towards becoming a better home cook.
While making chicken stock is a minor project in that it requires setting aside a day to keep an eye on the stove, the actual effort required to prepare it is minimal, and the rewards are absolutely astronomical. Use it to add tons of flavor in minimal time to any recipe which calls for "low sodium chicken broth" (the pales-by-comparison store-bought kind).
My 12-quart multi-cooker came with a perforated insert basket that seems ideal for this type of task — use it to remove all the exhausted components of the stock at the end, and you're left with a beautiful stock, right? In reality, using the insert basket doesn't save much time because you still need to strain the stock through a fine-mesh strainer, and the insert basket itself requires a substantial amount of cleanup on it's own.
I like to chill and freeze my stock in a variety of different sizes of plastic deli containers. I use the 8oz size most frequently for pan sauces, and the larger two sizes for braises, soups, and dishes like jambalaya.
If you're looking for a pure chicken stock, then I'd recommend using a fat separator to separate the fat (reserve it for later use!). Otherwise, you can work to keep the fat well distributed throughout the stock and leave it in, which won't interfere with most uses.
I also recommend labeling anything you freeze with at least the date that it was made. It should last 6-12 months depending on the temperature and style of your freezer. Just microwave it on high to thaw and use as needed. However, a batch this size lasts me less than a month.
This recipe is largely based on Alton Brown's version, which I consider to be just about perfect.
16 CUPS
95 CALORIES
$0.25Add chicken scraps, yellow onions, carrots, celery, leek, garlic, thyme, parsley, bay leaves, black pepper, and water to a 12-quart stock pot, bring to a boil, and reduce to a simmer. As it reaches a boil, skim any scum that rises to the surface with a 3-inch mini strainer or a large spoon.
Maintain a simmer just strong enough to break through any fat on the surface, creating constant steam, until the liquid is reduced by half (about 8 hours).
Discard all solids by straining through a fine-mesh strainer.
Optionally, use a fat separator to quickly remove the fat.
Portion into plastic deli containers and chill as fast as possible using an ice bath in a sink or cooler before freezing.