Homemade chicken stock (Recipe: smashed potato and leek soup with bacon and thyme)
Every week I make homemade chicken stock in my slow cooker, with the carcass of a rotisserie chicken or a chicken I've roasted at home.
It couldn't be easier: toss what's left of the chicken carcass into a four-quart slow cooker; add one onion, cut in half, skin and all; add one stalk of celery, with the leaves, and one carrot, cut in half; add a bay leaf and half a dozen peppercorns, and water. Set the cooker on high for three hours, or on low for six hours. Walk away, read a book, check your email, take a nap.
Strain the stock into a freezer-safe container, and let it cool to room temperature on the counter top. Then, store for up to one week in the refrigerator or six months in the freezer, and make soup to your heart's content.
What is chicken stock?
A flavored water made from chicken bones (carcass, neck, wings), long-simmered to release the flavorful gelatin into the liquid.
How/where to store:
In a nonreactive container with a tight-fitting lid, in the refrigerator for up to one week; in the freezer for up to six months. You can also fill an ice cube tray with stock and, when frozen, store the cubes in a plastic bag.
Smashed potato and leek soup with bacon and thyme
Most potato-and-leek soups get pureed into something delicate and refined. Not this soup; it's got a rustic personality and big flavors, and it all starts with homemade chicken stock. My husband Ted loved this soup so much that I thought you'd want to know about it, so please head over to Soup Chick for the recipe.
Other recipes that use homemade chicken stock:
Chicken pot pie, from Food, and Other Musings
Chicken pesto fondue, from Andrea Meyers
Gnocchi with rich chicken broth and summer veggies, from Restaurant Widow
Chicken with kalamata olives, from Kalyn's Kitchen
Hainanese chicken rice, from Nook & Pantry