Chicken Stock

I love making my own stock! I can flavor it the way I want differently every batch or not! I never understand why the chef's on TV show you to make stock using a whole chicken (one show the women used 2-3!), this was always seemed like a waste, the meat is just to dry to use it for anything after simmering for hours.

I have been doing stock for years now, using only chicken backs and feet (and the left over carcass from that whole chicken you did for dinner)....OK...eeeeweeee right FEET...did she say FEET??? YES I DID! The feet bring a brilliant color and gelatin to the stock. A good stock should, when chilled, have a gelatin (aspic) texture. Now I do pressure can, which is the only way to can stock (water bath is just not good for this process), but you can freeze this very easily!

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Really look at this wonderful color, no trick photography here!! I probably do a bit of stock, mostly chicken I will say, but beef, veggie and lamb. When winter comes and I want a good soup or making risotto, I have the best on hand when ever I need it!

Don't can? That's OK too! Freezing work just as well!! Limited space?? Here is a neat space saver, when the stock has cooled, pour off into ice cube trays and freeze. Once completely frozen, pop out of the tray and place in a freezer back! 4 cubes = 1/4 c (approx)!

CHICKEN STOCK (backs only*)

Chicken Backs, about 6
about 6-8 chicken feet (if you're squeamish, this is optional, but you honestly won't get that gelatin or color)
1 large yellow onion, halved with skin on
2 garlic cloves, whole unpeeled
about 10-12 whole black peppercorns
2-3 sprigs each of rosemary and thyme (unless you are like me and save all your fresh herb stems in the freezer, I use a good handful of just stems)
olive oil


Preheat you oven to 400 degrees F.

Place bones,feet, onion and garlic in a large roasting pan. Drizzle lightly with olive oil. Roast for 45 minutes or until everything is just golden brown (this also helps with the color).

Remove from oven and carefully place them in a large stock pot (about 7-8 quart). Add water to the roasting pan to get any left behind pieces and pour into stock pot. Fill the pot with cold water, to just below the rivets of the handles, add in the rosemary, thyme and peppercorns.

Place over high heat with lid askew and bring to a boil. Skimming off the scum as it surfaces to the top. Once boiling, reduce to a simmer, (with lid askew) for about5-6 hours. Continue to remove the scum, but try not to stir the whole mixture, this will lead to a cloudy stock.

Once the the backs fall apart when lifted, they have given their all! Turn off heat. Let cool, then remove the bones, feet, onion, garlic and herbs. Place a sieve over a 5 qt pot lined with cheese cloth or paper towel. Pour off stock, into second pan. Allow to cool if you are freezing, then pour into trays or containers.

If you are canning, following directions that came with the cannery.


* If you are doing carcass and back both you need 2 carcass and 2 backs, proceed the same.