Eating Normal
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive

The Normal Chicken Stock

11/17/2019

0 Comments

 
Picture
Whoa, hold on, an original recipe? Yes, that’s right. We’re doing this again.

This week, I had a lot of time to myself which lead to trying something I have never done before: making my own chicken stock. Even as I type this out for you now, I have a hard time deciding if I made stock or broth, since most of the pieces of chicken I used still had some meat left on them. Indeed, I had a whole leg in there with my discarded pieces from earlier in the week to make sure I used every ounce of chicken in my fridge.

If for no other reason than the heavier nature of the Normal Chicken Stock, we’re going to call it a stock regardless of the amount of meat salvaged from the whole chicken leg I used to get the flavor into it. This recipe is purely for using up bones or bits carved off from the chicken you use on a regular basis, whether it be a whole chicken or leg quarters. You just need stuff with the bones in it.

Picture
  1. Preheat your stock pot on medium, add tablespoon of olive oil. Allow olive oil to heat up before adding in your onion, carrots, and celery stalks. Caramelize your vegetables on the bottom of the pan to produce fond (the dark crap that gets left behind on the bottom). This will only take a few minutes. Stir occasionally until satisfied with the color of your vegetables.
  2. Add the garlic to your vegetables late as not to burn it while creating fond on the bottom of your pan. Once the garlic is aromatic, drop in your chicken parts and stir together.
  3. While the chicken and the veggies are getting comfortable, add your dried spices and the shiitake mushrooms. Once everything is in the pan, pour your ten cups of water into the pot slowly.
  4. From here, bring the contents of the pot to a boil on high. Once an even bubble has been achieved, reduce to a simmer and allow four hours to simmer away, covered.
  5. When four hours has elapsed, drain your stock over a mesh strainer and into a bowl or large glass measuring cup. I recommend you strain at least twice to get as many particulates out as possible. 

And that’s the Normal Chicken Stock! You can freeze it or keep in in the fridge for a little while if you intend to use it within a few days. A lot of fat can congeal on the top despite straining off the stock. If you don’t like this, you can pull the fat out once the stock has cooled in the fridge. The fat is good for ramen, which is what I used part of my first batch for.

​
0 Comments



Leave a Reply.

    The Mission

    An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.

    Pledge monthly to our patreon!

    Or, you know, support the mission with caffeine! Buy me a coffee through Ko-Fi. 

    Archives

    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    February 2018
    January 2018
    December 2017
    April 2017
    October 2016
    September 2016
    August 2016

    Categories

    All
    Baltimore
    Bread
    Burlington
    CBOM
    CBOM 2018
    CBOM 2019
    CBOM 2020
    Cbomapril
    CBOM:June
    CBOM:May
    CBOM:September
    COOK90 2020
    Cookbooks
    COVID19
    Cruise
    DC
    DE
    Delaware
    Farmer's Market 2018
    Farmer's Market 2019
    Food Media Series
    Food Waste
    Guest Post
    Holidays
    Ia
    IL
    MD
    Misc
    NaNoWriMo
    Ohio
    PA
    Recipe-lab
    Recipes
    Retro
    Technique-tuesday
    Updates
    WI

    RSS Feed

Proudly powered by Weebly
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive