Some of you may have seen my "Food Posts" before, and if so, then you know I often craft food from scratch. Tomorrow, I am going to be making homemade chicken noodle soup, and tonight, I started the prep for that. Starting with a whole chicken, I made stock and harvested the fat for a rue, which I will make chicken pot pies with. Please follow along while I caption the process I use...
Along with a whole chicken, I cut a celery stalk, a few carrots, and an onion, halved, to make my stock...
Add the chicken after rinsing, the vegetables, then cover with water...
About two tablespoons of salt makes it about right. Whole peppercorns are great, but since I did not have any whole ones, I decided to use ground pepper later...
When the entire chicken floats, remove it from the water, and when cool, remove the bones. While waiting, continue to simmer the stock, adding the bones and scraps when you debone the chicken...
Save the meat for later...
Boil the stock until you have roughly a quart and a half of stock remaining...
Drain off the major scraps...
Debone the scraps...
Add some kibble, and then you have...
A great treat for the doggoes!!
Continue to reduce your stock...
Using cheesecloth, strain your stock...
Chill the stock to separate the fat...
Strain the chicken fat...
Chicken fat, like chicken stock, has many uses, from making a rue for gravy to using in potatoes - to making bread rolls super soft, chicken gravy uses are many and varied. My next food post will be homemade chicken noodle soup. I hope this simple tutorial has helped you understand the process I use to make a really good, rich, chicken stock.
As Always, Thank You For Reading!
Chicken Stock and Fat for Gravy from A Whole Chicken
