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February 2014

Homemade Chicken Stock

by Jen Kwan, on chicken, dutch oven, stock, soup

Homemade Chicken Stock

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

Yield: Approximately 2 quarts.

Jen Kwan
Jen Kwan

I do the food thing where it is prepared, often with the application of heat, and then we all eat it.

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