Homemade Chicken Stock
- 5 1/2 quart enameled cast iron dutch oven
- mixing bowl
- fat separator
- fine mesh sieve
- 2 quart food container
- 1 whole organic chicken
- 4 medium carrots
- 1/2 large onion
- 1 tsp whole peppercorns
- 1/2 tsp dried rosemary
- 1 bay leaf
- Removed chicken from it's packaging, fed the gizzards to the cats.
- Popped out chicken legs at the hip joint so it would lay flatter in the dutch oven.
- Placed chicken in dutch oven.
- Added remaining ingredients, broke carrots in half if they were too long.
- Topped off with water scarily close to the top. It still wasn't enough to cover the chicken though...
- Secured lid on top; brought it all just to a boil.
- Simmered for two hours.
- Got really annoyed at the clicking sound my electric cooktop was making a the simmer level.
- Put casserole dinner in the oven.
- Had the genius idea of simmering the stock in the oven instead of the stove top. Saved energy AND not annoying clicky sound. #win
- Simmered in oven for two more hours. (Ate casserole dinner in the meantime.)
- Ever so carefully removed dutch oven from the oven. Ha, oven in oven.
- Extracted the meat off now really soft carcass.
- Returned all remaning bones, skin, and cartilage to stock and continuted simmering while I shredded the chicken.
- Used a spider to strain out all the solid bits.
- Poured finished stock into fat separator.
- Poured stock from fat separator through a fine mesh sieve into final containment unit.
- Repeated steps 17 and 18 until all stock was filtered.
Yield: Approximately 2 quarts.