A few weeks ago we made up a batch of Matt’s super-easy and thick-as-stew chicken soup, which calls for a whole rotisserie chicken. I picked that carcass bare of meat and was left staring at the skin, bones, and unidentifiable bits as the soup simmered. The cats, winding around my ankles, salivating and caterwauling, sure seemed to think that this fleshless corpse was worth something, and I started to think so, too. So I put it all back in the plastic travel-pod in which it came from the grocery store, popped it in the fridge, and began scouring our cook books for stock recipes. Nada. Nothing! I couldn’t beleive that even the trusty “plaid book” (the Better Homes and Gardens New Cook Book), had nothing to offer me. Wow, OK, here’s why we have the Internet.
I found a blog post on making stock that went way past being a recipe and well into being an article on the art and science of stock making (you can see it here), I printed it, reread it, and then essentially ignored all his warnings about the cleanliness of bones and made my own stock with the following ingredients:
- 1 lb Chicken bones, skin, fat, etc.
- 12 oz mirepoix (3 sticks celery, 1 large carrot, half an onion)
- 1 bouquet garni (Approx 1 tsp each: parsley flakes, thyme leaves, bay leaf, 7 whole peppercorns)
I otherwise followed the directions on sum.ptuo.us, and the result was very nice. My stock smells just like
Stove TopTM stuffing and tastes great. I poured it into freezer containers, labelled it, and stuck it away. I’ve already used two of the 16 oz size for Chicken Tetrazzini Supreme.