Sunday, May 17, 2009

Chicken Stock

This is loosely based on Alton Brown's chicken stock recipe from, of course,

The good thing about something like stock is you can use whatever you've got. This is what I had:
  • Raw bones from 8 thighs
  • 2/3 of a large onion, quartered
  • 8 baby carrots
  • Celery (I didn't have any celery so I threw in maybe a scant tsp of celery seed)
  • Thyme (yay, CSA from last year!)
  • Bay leaf
  • Peppercorns
  • Garlic (didn't have a clove so I put in a heaping tsp. of the jarred chopped stuff)
Cover with water. Boil for about an hour, adding water to keep covered, until you re-read the recipe and realize you're supposed to turn it down to a simmer.

Simmer for 6 hours, or until it's finally DB's bedtime and you have time to strain and cool it off and put it in jars and refrigerate.

I actually did put the hot stock into 2 different containers and put it in an ice bath in cold water in the sink as the original suggests. I couldn't find my thermometer (even though it was right in front of me), so couldn't check if it got to 40 degrees, but I did cool it off.

Yield this time: 7 cups.

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