Once I realized I wasn’t making dinner this evening, all of the sudden, it seemed like the perfect opportunity to make chicken stock.
Great soup comes from great stock.
So while this process is fresh in my mind…and the fragrance hugs me as I type, I wanted to share how to make noble stock.
Whenever we finish a meal that involves carving some sort of poultry (i.e., whole chickens or turkeys), I always reserve the whittled framework. You can easily freeze these meat pieces in a food storage bag for a lengthy amount of time. This method of calculated neglect is the backbone of noble stock.
Place the following ingredients in the largest stock pot you have.
- whittled poultry framework (2-3 chickens or 1 turkey)
- 2 carrots, scrubbed and quartered
- 2 celery stalks, scrubbed and quartered
- 1 onion, skins removed and quartered
- 1 teaspoon (or more) of Italian seasoning
- salt and pepper to taste
- water, enough to cover all ingredients
Fill pot with water until all components are completely submerged. Set stove to high heat and bring liquid to a boil. Reducing heat to low, simmer stock until desired flavor is obtained. Usually two to three hours.
Once stock as completely cooled, filter liquid through a fine mesh strainer and discard composite matter. Transfer filtered stock to storage bags and freeze until needed for noble purposes.