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Preview: Nonna's Chicken Stockby Dawn T in Rouxbe Videos An easy flavorful chicken stock for use in a variety of healthy recipes.
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Step 1: Cooking Nonna's Chicken Stock
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To make this stock, place the rinsed chicken bones into a large stock pot.
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Step 2: Finishing the Stock
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After 5 to 8 hours of simmering (really it's up to you), strain the stock. Then cool and refrigerate. Any excess fat will harden on the top of the stock and should be skimmed off. This stock is ready for use as soon as the fat is skimmed or it can be portioned and frozen for future use.
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Notes
If you want to start eating healthier, then making your own home made stocks is a great way to start. They add a lot of flavor without the addition of any fat, salt or unwanted chemicals found in many store bought stocks or broths. Stocks are used in many high-end restaurants as the base for soups, sauces, stews and braising recipes yet are very easy to make and everyone should be making them in our opinion. We are going to show you how!
Chicken stock can be made a few different ways.
1. White Chicken Stock: this is made using chicken bones and white mirepoix (celery, leeks, onions). It is clear in color and great for light colored soups and sauces.
2. Nonna Chicken Stock: same as above with the addition of tomatoes and carrots producing a light golden colored chicken stock.
3. Dark Chicken Stock: same as above only this time, roast the bones and vegetables to produce a dark brown stock great for many sauces.
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Comments
I have some wonderful stock from Thanksgiving. I wasn't as careful to skim and strain it before freezing. How long is it safe in the freezer? Does the presence of a little fat and a few particles impact its lifespan?
Frozen Stock will keep for months in the freezer. I just used some that I have had in my freezer for 5 months now, and it was perfectly fine!
And don't worry the little bit of fat and particles won't affect the lifespan.
I really like the Rouxbe recipe for rich chicken stock. I like to take it one step further. Instead of simmering on the cooktop for six hours, I put the stockpot into a 250-degree oven, often overnight. It's happy in there, unmolested by direct flame, and all of the goodness of the ingredients is distilled into liquid bliss. Try this with the tomatoes from your garden - use the same technique, but once the tomatoes are boiling on the flame, put the stock pot in the oven and let it barely bubble at 200-250 degrees for several days. Check it after the second day because it can caramelize as it is reduced, and it becomes the perfect flavor base for classic Mexican cuisine! Once your perfect tomato paste is cool, you can line muffin tins with Saran wrap and fill with gems of tomato, freeze, store in freezer bags, and in the middle of next year's worst blizzard you can add the fresh taste of High Summer to any dish.
I noticed the bottoms of the garlic heads were already either trimmed or cleaned of dirt and roots, and the leeks were not cleaned at all. Given that other recipe(s) on Rouxbe highlight the importance of cleaning leeks, I'm curious why the cleaning was omitted.
Secondly, I was talking with a chef the other day and he said he never uses celery leaves in his soups or stocks because they impart bitterness. (This is based on a test stock he made from celery leaves.) Is this your experience also?
I made this will I cleaned the house. What a great smell, certainly better than any cleaner.
I was so happy with the end result, really nice color with the tomatoes.