Let's Talk Homade Stock

[Anonymous]

Normally I make my chicken stock out of old hens from a local farmer. They make THE BEST stock. They are old and tough and full of rich flavor. I normally have a freezer full of them. I went to the freezer tonight and am dismayed to find I have none left, right in the middle of my insane soup addiction.

Please tell me what to get from the grocery store. I know store birds are so young, so I won't get the same flavor. However what will get me close? Chicken wings?

Also, what are your tips for good stock? I do the usual, a onion, a few whole peppercorns, bay leaves and a few whole garlic cloves. I simmer all day allowing about 1/4 of the water to evaporate. After it is done I run it through the strainer and then the cheese cloth, cool, and skim off the fat.

[Anonymous]

I always use chicken thighs.

[Anonymous]

I add a little apple cider vinegar to leach some of the calcium from the bones.

If you can wait until the weekend, the Bethesda Farmers market on Sundays usually has stewing hens at one of the stands.

[Anonymous]

I've got chicken stock going in the crockpot right now made from necks and backs.

[Anonymous]

Smoked turkey wings, onions and celery

[Anonymous]

I make mine from chicken carcasses, necks, and backs. If you want a significantly deeper flavor, roast the bones in the oven before you add the liquid.

[Anonymous]

Anonymous wrote:I've got chicken stock going in the crockpot right now made from necks and backs.

Can I get necks and backs at the grocery store?

Can't go to the Bethesda Farmers market. Too far

I suppose I could see if there is a winter market in Virginia.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I've got chicken stock going in the crockpot right now made from necks and backs.

Can I get necks and backs at the grocery store?

Can't go to the Bethesda Farmers market. Too far

I suppose I could see if there is a winter market in Virginia.

I get mine from an Amish farmer who comes into Rockville and Bethesda every two weeks in winter.

Arlington Market is open in winter but I don't know what the quality is of their meat vendors.

[Anonymous]

In addition to the animal and the items you mention, I add celery and carrot.

[Anonymous]

Use the bones of a roasted bird. I always get a much thicker stock if I used already-cooked bones. (Obvs., you have to buy the whole bird; I use supermarket rotisserie chickens and keep the bones in a bag until I have enough for a stock.)

[Anonymous]

I use Costco chickens and follow Ina Garten's recipe for chicken stock.
Three 5 lb chickens,carrots, celery, parsnips, 3 unpeeled quartered yellow onions, a whole head of garlic cut in half, kosher salt, 1 tbsp peppercorns, parsley, thyme and dill. Cover with 7 quarts water. I use a 16-qt stockpot. Bring to a boil, simmer uncovered for 3-4 hours, strain and defat stock. Discard solids.

[Anonymous]

Huh? Do you mean 'homemade?'

[Anonymous]

Anonymous wrote:Huh? Do you mean 'homemade?'

I think OP means "stock made by a ho."

[Anonymous]

Anonymous wrote:Use the bones of a roasted bird. I always get a much thicker stock if I used already-cooked bones. (Obvs., you have to buy the whole bird; I use supermarket rotisserie chickens and keep the bones in a bag until I have enough for a stock.)

This is exactly what I do. The bones are a mix of chickens I've roasted and rotisserie chickens we've bought for a quick dinner. I keep a gallon bag in the freezer and while its full I make the stock. I am surprised so many people on here are using chicken meat in their stock. Seems like a waste of meat and money.

[Anonymous]

Do you think it matters flavor-wise if you pull the skin off first? I try to remove as much fat as possible.