Chicken stock to freeze

[Rings Я Us]

Just wanted to make some chicken stock to keep in the freezer.
Thought I would make a batch while I was doing this 12 lbs of jerky all day.
This recipe for chicken stock requires 15 lbs of raw chicken. Preferably 3 5 lb chickens in the pot. You need a 20 qt pot or so.

1. 3 nice 5 lb chickens.
2. A 2lb package of chicken feet or wings or extra necks and backs.
3. 3 big yellow onions cut into quarters.
4. 3 big parsnips cut in 2 lengthwise
5. 4 big carrots cut lengthwise. No need to Peel anything.
6. A nice garlic bulb cut in half and not peeled
7. A good 20 sprigs of parsley with stems whole
8. A dozen sprigs of thyme leaves and stems.
9. Optional 8 or 10 sprigs of dill.
10. 2 tsp peppercorns whole
11. 2 Tbs kosher salt
12. 4 stalks celery with leaves cut into 3rd's.
13. 7 Qts of water.
14. 3 bay leaves.

 

[Rings Я Us]

Here is a few pics..
You just bring to a boil and simmer 4 to 5 hours.
You strain it all at the end and separate into a couple pots to cool overnight and get the fat off the next day. Warm it up a bit and portion it into your freezer containers.

 

[Rings Я Us]

So you do just toss all that stuff out at the end. The chicken will not be any good for anything . Just mush!
Don't be cheap! The chicken cost .79¢ a lb .
About $12 for the 3 . I hope to get 6 qts of great homemade stock. You can't buy this stuff.
Thanks for looking.
Back to cooking!

Edited: I got 10 qts.

 

[daveomak]

WAIT A MINUTE !!!! When I do that, I eat the chicken, as is, on crackers in front of the idiot tube... Or in the middle of the night when I awaken just thinking about how good it's gonna be... but then, I AM a little weird... but you knew that..

 

[Rings Я Us]

Lol..

I forgot.. you can skim the top a few times while it slowly simmers . But you really don't have to. It just looks better if you skim the skim off a few times.


Skim the (skum)*

 

[motocrash]

I thought you were supposed to trim their nails ??

 

[motocrash]

I heard of that stuff! Pate de Omak - Washington's Finest:D

 

[bdskelly]

Looks delicious. I’m in Dave’s camp tho on the chicken mush. It turns in to deviled yard bird. Similar to any canned chicken. Underwoods, Betty Sue, Hormel...
The hound gets the skin. I get the rest on a Ritz with a dash of Tabasco.
Like! B

 

[Rings Я Us]

I never bothered to save any. Cuz dog isn't supposed to get much onion and garlic infused stuff . It's tiny. I just don't tell my older relatives that I toss it.. hopefully they don't ask.. then make a fuss I wasted all that chicken. Lol

That's why I wait till it's .79¢ a lb

 

[Rings Я Us]

Then, You get busy removing the fat off the top.

You can choose to use a bit of cheesecloth in a fine sieve to remove the fine bits of matter after heating to liquid.
This jelly I will heat and ladle into the containers for freezing.

Edit: phone spelt sieve wrong .. dang!

 

[motocrash]

Can I have the nails? My Talisman's are getting dull from overuse.

 

[Rings Я Us]

I can't read your chicken scratch.. :D

 

[motocrash]

I didn't expect it to be that gelatinous.

 

[bluewhisper]

My mom taught me to make chicken stock, very similar to yours but not as big a batch. Our version is chicken, onion, carrot, celery, bay leaf, peppercorns. She would toss in one or two cloves but I don't. I've added parsnips, but if there's too much it makes the stock taste sweet. Sometimes I add a dried mild pepper like a guajillo, and of course dried hot peppers are always an option. You can always turn Asian with ginger.

And yes, it becomes jello. Not many people know there is such a thing as meat jello. I just made a stock from smoked hocks, chilled to gel, which became the base for a split pea soup.

In this season, my garage shelf is my freezer.

 

[Rings Я Us]

It's 7 qts of water in this recipe.
I got 10 qts of stock back. Lol
Good investment.. it's meat and vegetables liquids you get I guess.. Tastes great!

 

[Rings Я Us]

Got a couple qts saved out for soup.. froze 8 qts.

 

[Rings Я Us]

My mom taught me to make chicken stock, very similar to yours but not as big a batch. Our version is chicken, onion, carrot, celery, bay leaf, peppercorns. She would toss in one or two cloves but I don't. I've added parsnips, but if there's too much it makes the stock taste sweet. Sometimes I add a dried mild pepper like a guajillo, and of course dried hot peppers are always an option. You can always turn Asian with ginger.

And yes, it becomes jello. Not many people know there is such a thing as meat jello. I just made a stock from smoked hocks, chilled to gel, which became the base for a split pea soup.

In this season, my garage shelf is my freezer.

We always used leftovers for soup and added veggies and herbs to bones and water. Then leftover chicken cut up. My mom never made stock. She used water and bullion or chicken broth from the can. Lol

 

[pc farmer]

That has to taste good. I need to try this.

Ever try it with beef?

 

[motocrash]

Hmm 10 qts....From seven.You didn't happen to get them chickens from a Haitian or a Creole did ya ?

 

[Rings Я Us]

That has to taste good. I need to try this.

Ever try it with beef?

The beef I roast the bones and brush on some tomato paste. Roast more. Then put in the pot with herbs. The beef stock goes for up to 24 hours. I use3 types of bones . 12 lbs of bones

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• Rings Я Us
• Aug 16, 2017

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• Rings Я Us
• Aug 16, 2017