Good morning America was on in my kitchen the other day while I was feeding both kids and grabbing handfuls of peanuts, almonds, and chocolate chips Â as my chosen, time-limited breakfast of champions (did you know that eating almonds and peanuts together creates a “complete protein”?). There was a segment on Kobe Bryant’s foray into “bone broth” and its life-giving qualities. There’s even a window in NYC’s East Village where a trendy chef sells it in coffee cups. Seriously? Well, mom, you’re way ahead of the game because we’ve been eating this since I was a kid.Â Bone broth, or chicken stock as normal people usually call it, is delicious, economical, and healthy. Wondering what the difference is between stock and broth? Apparently no one really knows. I always thought broth was made with meat and bones, whereas stock was made from just bones. Who cares – I’ll call this stock.
So, if you make your skillet roast chicken, this is what’s next. You place your carcass in a pot with the mirepoix veggies, cover with water, and simmer. I usually simmer it for 2 hours or so but the longer the better, I think. Don’t be alarmed when, after the liquid is strained and chilled, it becomes gelatinous (like jello) – it’s the affect of the connective tissue (hence why vegetarians can’t eat jello).
Is this more work than buying containers of College Inn or Swanson? Yes. Is it worth it because it’s THAT MUCH BETTER? Yes – yes yes. If you want to read about why it’s so much better for you, as well, you can read this espn article.
Homemade Chicken Stock
Makes about 12 cups
1 chicken carcass (cooked, most meat removed)
2 onions, quartered
3-4 stalks celery, chopped into large chunks
5 carrots, trimmed and chopped into large chunks
1 c. fresh parsley (stems are fine)
1-2 tbsp. kosher salt
Freshly ground pepper
1. Place all ingredients in a large soup pot or dutch oven. Fill with cold water to cover (about 3 inches from the top edge of the pot).
2. Place lid on pot and place pot over high heat. Once liquid boils, reduce heat to low and, with lid on, simmer for about 2 hours (or up to 8, if time permits).
3. Place a colander or strainer over a second pot and dump contents of pot inside, thus straining out the solids. Press on the solids to extract as much liquid as possible.
4. Pick chicken for any remaining meat, and then throw out the solids.
5. Place lid on pot with stock and refrigerate for several hours or until completely chilled. Lay a paper towel over top to skim any fat (the fat sticks on the paper towel). Place in gallon freezer bags to freeze or use as needed (can be refrigerated for several days).