Reply to need help making inexpensive chicken stock

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[quote=Anonymous]I have it down to a science.  I roast in a pot that can go on the stovetop, and use vegetables (usually outer stalks of celery and elderly carrots) as a "rack."  The chicken is usually dressed with aromatics.  I may or may not use pan drippings in gravy or another part of the meal, or save a portion of that goodness for another meal.  After dinner, the chicken is picked right out of the pot, and I add water to cover with a splash of cider vinegar, wine, or lemon juice, plus any additional aromatics and any veggie scraps or excess bones I've saved for the purpose.

When you smell it cooking, that's the flavor escaping.  I keep it tightly covered and, instead of cooking for a long time, simmer for an hour or two, cool, and either strain then, or ideally refrigerate the whole pot overnight.  The next evening, simmer again for an hour or two - and this is a very low simmer.

Then let cool just a bit, and strain through a regular sieve directly into these:

http://www.surlatable.com/product/PRO-14986/?affsrcid=Aff0001&mr:trackingCode=77467685-471B-E011-B690-001517384909&mr:referralID=NA&mr:adType=pla&mr:ad=28301167301&mr:keyword=&mr:match=&mr:filter=50218692101&origin=pla

These can go into the freezer if necessary, and the gelled stock slides out so nicely.

Or, if I know I'm going to make something specific with it, just strain it into the pot I'll be using for that.  In that case I *do* use a finer filter.

I do not skim while cooking, skim fat, or (usually) use a fine filter.  It all settles out, and the fat rises to the top, making an airtight seal.  This method produces a hard gel, so when I'm using the stock, I'll just scoop off the fat and scoop out the amount of stock I need.  At the bottom of the glass is a thin layer of  schmutz that slices off and that the dog loves.  The fat goes into the freezer for schmaltz emergencies, and if it's winter and I'm roasting a lot of chickens, there will be enough to use in confit after a couple of weeks.  Not super serious confit, but one to be made and eaten the same week - maybe some hearts.  [/quote]

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