Cold Killer Chicken Stock

R&C chicken stock in pot_edited

R&C chicken stock_edited

In the Fall and Winter months I like to take the time to make my own chicken stock. It's worth my time during these seasons when I am making soup the most often, especially during cold and flu season. I use the gizzards and the whole chicken except for the breast meat. Instead of sacrificing nice breast meat in the stock, which is not missed, I like to encourage my effort in making stock by having the breast meat to roast for dinner. My favorite thing to make as a side dish to accompany the roasted chicken breasts on the days I make stock is medium grain rice using the hot stock. It's particularly comforting to me, sticky and saucy rice with such a rich flavor. It's also a great time to make Risotto since you need hot stock for that as well. I usually start the process at 2:30 in the afternoon and by the time the stock is finished, I am ready to make the roasted chicken breasts and rice for dinner. Keep in mind, two or so hours of this time the stock is bubbling away on the stove and I am doing other things. So don't be put off by the time committment. You'll need to spend time in the beginning to get it going - washing and trimming vegetables, sauteeing onions and garlic - and in the end when you strain the stock. But all that time in between it takes care of itself.

The gizzards and bones really give you the essence of chicken flavor and nutrition but the melted skin mingled in the broth really gives it a luxurious mouth feel and taste. And I am not one to heavily strain my stock. I certainly strain out the big pieces but I am not at all bothered by a small piece of onion or a parsley leaf floating through. I add lemon, ginger and green tea for health and flavor. Afterall, if you're going to the effort, maximize the benefit. The ginger does not have to be chopped at all, just peel it and throw the whole nub right in! Once the mixture is strained, I pour it into two extra large (gallon size) clear glass water pitchers, let them cool and cover them with plastic wrap. Using the water pitchers makes it super convenient to pour the stock once it's cold (and they fit in the dishwasher). They sit in the fridge for up to a week and wait for the chance to be used for soup, stew, gravy, dahl, rice or my simmered mashed potatoes. The stock also freezes and cans well. When you're sick with a cold or the flu, or just plain cold, there's nothing better than a luxurious bowl of homemade chicken soup. I even love a cup of hot stock before bed to open my nose and coat my throat. I drink it like tea! As always, I hope you love this as much as I do. Enjoy! And feel better!

Chicken Stock

1 whole chicken with gizzards and neck, breast meat removed and reserved for another use

1 whole head of celery with leaves, ends trimmed

8 carrots, scrubbed (not peeled), ends trimmed

2 large onions, rough chopped

6 to 8 cloves of garlic, peeled and smashed

1 lemon, half zested and juiced, half sliced in thick slices

1 large bunch parsley, ends trimmed and bunch tied with kitchen string in the middle

1" fresh ginger, peeled

3 decafinated green tea bags

salt and pepper to taste

In a large stock pot (mine is All Clad 10" x 10"), saute onions and garlic in 2-3 tabelspoons canola or olive oil until golded brown. Add the rest of the ingredients and fill the pot to the rivets with water. Bring to boil, reduce to simmer and place lid on for one hour. Remove lid and increase temperature to medium heat to induce a small rolling boil. Continue to cook for another hour to 90 minutes. Turn heat off and with a large skimmer spoon, remove chicken bones and vegetables, placing in a large collander placed over a large bowl to capture the stock that will drain from them. Stir a fine mesh seive as you would a spoon through the stock pot to capture any other bits of stuff, if needed or preferred ( I usually don't do this as I feel I can catch enough with my large Cusinart skimmer. It's a great tool and makes the job very easy. It can be found on Amazon.com). Allow stock to cool for 30 minutes or so, then pour into storage containers and allow to cool completely. Remember to add stock from bowl under collander. Enjoy!