In years past, we hosted a lot of cooking classes. Anyone who has attended has heard Parker (left) profess the benefits of making stock. Below are his instructions.
If you wish to see Parker or talk more with him, he "holds court" Sundays and Mondays (10 AM to 7 PM) and Thursday (3 to 7) at Ohio City Provisions behind the deli counter. He'd love to help answer any of your cooking questions.
Why Chicken Backs? This year we listened to your feedback and offered cutup chickens in the CSA share. You've probably noticed the boneless breast, thighs, drums, etc. We've had a lot of chicken cutup and we cannot fathom throwing the bones away.
To a chef, the bones are as valuable as the breast. As a CSA member, it is further important that we not waste this component otherwise we'd never be able to afford to put breast or thighs in the CSA share.
Step 1: Don't even put your chicken backs in the freezer. Put them in a stockpot right away. If you aren't going to make stock tonight, put them in the stockpot in the fridge to thaw so you don't forget about them.
Repeat. The freezer is where food goes to die slowly. Just start cooking it now.
Another Note: There is no way to vacuum seal sharp bones. They will be loose packed and the bag is guaranteed to leak in your fridge. DO NOT THAW WITHOUT A BOWL OR POT UNDERNEATH THE BONES.
Step 2: Add to the stockpot (optional) a few branches of celery (or frozen celery leaves from the summer), a few peeled carrots, an onion, a few cloves of garlic, and (if you have it) a few sprigs of fresh thyme or about a teaspoon of dried thyme.
Step 3: Fill the stockpot with cold water until the bones are submerged by about an inch or more.
Step 4: Bring the water to a simmer - just barely a boil - and let it simmer for at least 4 hours. I often find the perfect setting and let it roll overnight (be careful not to evaporate the water and scorch your pan).
Step 5: Strain out the bones and solids while the stock is hot. Pass it first through a colander to remove the large pieces, then a second time through a fine sieve (like a chinois) or a damp kitchen towel. Refrigerate overnight.
Step 6: The fat will solidify on the top after it is cold. Remove the fat. If the stock is not "rich" enough for you, simply reduce it down at a boil. Some like lighter stock that is more of a broth, while other applications call for a rich stock that is thick in gelatin.
That's all there is to it. If you don't want to do it on the stovetop, you can also do the same thing in a crock pot. The fastest way to make stock is with a pressure cooker or Instapot - same process, just less time.
I made the stock, now what do I do with it?
You've probably heard all the buzz around bone broth, right? Same thing. Drink it for it's health benefits. If you do drink it, don't forget to season it some with salt and pepper.
Stock is also an important component of cooking. Use it to braise a pork roast or as the base for a soup. It also can be used to make gravy or to add flavor to a ragout of kohlrabi (or insert whatever root veg) or even a risotto. The applications of stock are endless. It has become one of the "staples" in my refrigerator that is in my toolbox for any meal that might arise.
