I have been praying for rain because it’s bbq season, I finally got lucky and it was raining when I got up. If you’re a goofball like I am bbqing isn’t much fun when it comes to cooking. Yes, for somethings bbqing is the only way to go, but I prefer playing in the kitchen. Rainy days in the summer are the days I get to play.
Today I decided to make chicken stock because I wanted to make a chicken soup that I haven’t made for 30 years. Since I have been making fried chicken I have the chicken backs in the freezer and it was time to use them. The soup could be made with packaged broth but home made is better. Making any stock is actually easy but with chicken stock there are a couple of things that I find makes it a little better. Chicken backs I have now since I am regularly making fried chicken and I butcher a whole chicken to make it. Only problem is there isn’t much meat on chicken backs so I always add a bone in chicken breast to the mix.
Like with most things I make I do somethings that may seem weird or extreme and making chicken stock is another example of that. Since I wanted a rich dark stock the temperature I roasted the backs at may seem high. The end product shows it is the best temperature rather than a lower one. Even when I take everything off the foil I take one more step, maybe just because I am a goofball, but mainly to get every bit of flavour I can. There are a few steps to making a good chicken stock but it is still very easy to make. Because I salt and pepper the backs the actual stock doesn’t get either.
3 chicken backs and 1 bone in chicken breast
1 teaspoon salt
1 teaspoon pepper
2 onions quartered
3 carrots cut in 3 pieces each
3 ribs celery cut in 3 pieces each
Cover a cookie sheet pan with tin foil, add the backs and breast, sprinkle with salt and pepper. Bake in a preheated 400 oven for 1 hour and 15 minutes. After a half hour add onions, carrots, and celery.
2 litres water
4 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon garlic powder
1/2 teaspoon turmeric
pinch of sage
1 cup water
Remove the chicken and vegetables from the oven and dump everything including the fat in a stock pot. Add everything else except the cup of water and bring to a boil covered, reduce heat to a gentle boil. Pour the cup of water into the cookie sheet and leave for 10 minutes. Scrap the tin foil with a rubber spatula and transfer into the stock pot. Boil the stock for 2 and 1/2 hour.
Remove the chicken from the pot and strain the stock in a bowl, when at room temperature refrigerate overnight. When the chicken has cooled pick all the meat off and retain for the soup.
When you remove the stock from the fridge the next day it is going to have a solidified layer of fat on it. Before you make any soup out of it carefully remove all the fat.