weekly chicken
stock
Don’t let the long cooking time intimidate you- it’s a “set it and forget it” situation. The resulting stock will be golden and gelatinous, silky rich and perfect for adding a layer of delicious flavor to everything it touches. I like to make this big batch and freeze it for the month, or you can size the recipes down to your preference so it takes up less room.
Ingredients
8lbs chicken back and neck bones
2lbs chicken feet
3 onions, halved
3 large carrots, peeled and halved
5 stalks celery, halved
Cover the chicken bones and feet by 2 inches of water and bring to a boil, skimming frequently
Once it reaches a boil, reduce the heat to very low. You want to hit around 180F or 82C to slowly extract the flavor from the bones and feet. I use a lid slightly smaller than the diameter of my pot to ensure everything is submerged. Cook overnight.
The next day, add the mirepoix (onions, carrots, celery) and bring to a boil, skimming frequently
Reduce the heat to low again and cook for an hour. After an hour, remove the mirepoix and continue cooking the chicken on low (180F/82C) until the total cook time for the chicken reaches 24hrs.
Strain and cool to room temperature/cool in an ice bath and refrigerate.
The next day, remove the fat cap that has formed on the surface. Label and freeze/refrigerate.