This is how I make my chicken stock.
I roast a chicken (rinse chicken first, then salt the inside of the cavity. In a 375 degree oven roast until temp reaches 165 degrees. I have a temp gauge that I insert into the thickest part of the meat, it alarms me when it reaches temperature so there is no guessing or timing. The one I use is just like the one at the bottom of this post.
Once I'm ready to use it, I then take cheesecloth. You can get it at the grocery store. And strain the stock & carcass & veggies through it (I line a strainer with the cheesecloth). I strain it into a very large bowl or another pot. Then lift the cheesecloth out with the carcass & veggies & throw it away. Super easy. This tastes better than any chicken broth or stalk I have purchased to use in my recipes. I can tell a difference when I don't make it from scratch. It's too easy not to! Let it cool throughput before refrigerating it.
I roast a chicken (rinse chicken first, then salt the inside of the cavity. In a 375 degree oven roast until temp reaches 165 degrees. I have a temp gauge that I insert into the thickest part of the meat, it alarms me when it reaches temperature so there is no guessing or timing. The one I use is just like the one at the bottom of this post.
Then I let the chicken cool. Strip all the meat off of the chicken & I put that in the fridge to save for enchiladas or my tortilla soup. I am going to use it to make my tortilla soup. I then take the bones & some skin (little fat) and put it in a stock pot with carrots, the inside, leafy pieces of celery (the heart?), parsley, onions with skins, garlic cloves & skins & cover with water. I don't usually need to add any salt because I had salted the inside of the chicken cavity before roasting. You can also do this with a rotisserie chicken from the store. Strip the meat & save the carcass.
I then bring it all to a boil & then lower it to a simmer for 45 minutes (if I am in a hurry) to 4 hours or over night (very low heat). You can simmer it all day, the longer the better.
Once I'm ready to use it, I then take cheesecloth. You can get it at the grocery store. And strain the stock & carcass & veggies through it (I line a strainer with the cheesecloth). I strain it into a very large bowl or another pot. Then lift the cheesecloth out with the carcass & veggies & throw it away. Super easy. This tastes better than any chicken broth or stalk I have purchased to use in my recipes. I can tell a difference when I don't make it from scratch. It's too easy not to! Let it cool throughput before refrigerating it.
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