I love making homemade chicken soup, especially at this time of year. I always find myself wishing I’d made extra soup just for the stock though, which brought me to this post. In honor of attending Buffalo Soup Fest today, I’m sharing a recipe for beautiful chicken stock.
My usual recipe is super simple — note: simple doesn’t mean not time consuming — and quite close to that found in “The Beekman 1802 Heirloom Cookbook” (by Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck), so I tried making theirs. It was very flavorful and tasted so much like my mom’s. In fact, the only difference was the use of tomato paste instead of canned tomatoes, and the addition of the leek greens, which I thought was a lovely idea. Click here for the recipe as I made it:
- 1 whole chicken (3 1/2 pounds)
- 1 onion, quartered
- 1 large carrot, thinly sliced
- 1 cup leek greens
- 1/3 cup parsley sprigs
- 3 garlic cloves
- 2 tablespoons tomato paste
- 8 black peppercorns
Yield: about 9 cups
- Remove the giblets and neck from chicken. Cut into 10 pieces (wings, thighs, drumsticks and breasts cut into 4 pieces).
- In a large pot, combine the chicken, giblets (but not the liver), neck and 12 cups of water. Bring to a boil, skimming any foam that comes to the surface.
- Add all remaining ingredients and return to a boil.
- Reduce to a simmer, partially cover and cook for 2 1/2 hours.
- Strain and let cool at room temperature.
As the Beekman Boys told me in the cookbook, this stock will keep in the refrigerator for three days. To get the most out of your stock, freeze it in desired portion sizes. They also recommend using ice cube trays to freeze stock, then placing the frozen cubes of stock into freezer bags. Neat idea! I used Ball canning jars this time. In the freezer, stock will stay frozen, ready and waiting for about three months.
Use this chicken stock in your favorite soup recipes, from the classic chicken noodle to creamy potato leek soup and roasted cauliflower and apple soup, or have it on hand for when savory dishes call for it, such as two of our family’s favorite chicken dishes, drunken chicken with mushrooms and carrots in a red wine sauce or chicken roulades with spinach and cheese stuffing.
Eat soup and enjoy!