Making stock is an easy way to get the most out of foods in the kitchen. Save (or even freeze) leftover roasted chicken bones for a future pot of stock.
2 pounds chicken bones (or the carcass of one 5- to 7-pound roaster chicken)
1 large yellow or white onion, peeled and quartered
2 medium carrots, peeled and cut into 2-inch pieces
2 large celery stalks, cut into 2-inch pieces
2 quarts cold water
Special Equipment
Cheesecloth
Kitchen twine
Strainer or colander
Directions
To make a "sachet d’épices": Cut a large square of cheesecloth and place parsley stems, black peppercorns, bay leaf, thyme sprig and garlic in the center. Bring corners together and tie securely with twine to make a pouch. The sachet is easy to remove if flavor becomes overpowering.*
To make stock: Place chicken bones, onion, carrot, celery and sachet in an 8-quart stockpot. Add water and bring to a boil. Immediately lower heat to simmer and cook uncovered for 1½ to 2 hours. Skim surface if desired.
Strain stock using a mesh sieve or colander covered with a large piece of cheesecloth. Discard bones, vegetables and sachet.
Use stock immediately or chill over an ice bath to expedite cooling, then cover and refrigerate. Remove solidified fat from top before using or freezing. Serves 5.
Cooking Note
If stock is flavored to your liking before the end of cooking time, remove sachet and continue cooking.
Note: Not able to accurately analyze the percentage of absorbed nutrients in this recipe. Instead, we used a standard low-sodium chicken stock analysis from Imagine Natural Creations, Hain Celestial Group.
Sara Haas, RDN, LDN, is a Chicago-based dietitian and co-author of the Fertility Foods Cookbook. Read her blog, The Cooking RD, and connect with her on Facebook, Instagram and Twitter.
