Everyday Chicken Stock

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From the book "Ratio" by Michael Ruhlman.

When you have bones left over from roasting a bird, don't waste them -- use them to make an easy basic stock.  Stock from this simple recipe can be on hand if it's needed throughout the week.  Stock making has the reputation of being a project, best reserved for a stretch when you have a lot of time, and requiring enormous pots, piles of raw materials, and long hours of tending, skimming, and straining.  This kind of thinking does most of America a disservice.  There is no reason why stock shouldn't be a part of every kitchen that would like to have it on hand.
bones from a roasted 3- to 4-pound chicken, along with any meat still left on the carcass (or any baked chicken bones totaling 1 to 1 1/2 pounds)
2 carrots
1 Spanish onion
kosher salt, to taste
Author's Notes: Bones can be stored in the refrigerator in a plastic bag until you're ready to use them (or frozen, for that matter, but that defeats the "everyday" nature of this stock).  I usually start the stock the night I've roasted a chicken, as we're cleaning up, and turn it off after an hour or two and let it cool on the stovetop uncovered until I'm ready to finish it the following evening.  The stock can be reheated then, the vegetables added, and the stock will be ready to strain in an hour.
Main Ingredient   Poultry

Dawn Knowlton

Member since Jan 2010

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