While there is nothing wrong with going out and buying chicken necks and ox tails to make stock with, I assume many people don’t utilize what they’ve already got sitting in the fridge to make a perfectly yummy, if not superiorly flavored, homemade stock. We roasted prime rib for dinner one night and I simply tossed the leftover hunk of meat (including the bones) in a pot of water, added some cheap vegetables, and came back 4 hours later to a pot full of liquid meat gold.
- 1 hunk of leftover, cooked, bone-in meat (chicken, beef, duck…whatevesss)
- handful each of roughly chopped carrots, celery and onion
- flavorings like: fresh garlic, fresh thyme (left on the stalk), peppercorns, salt
Fill a large soup pot with about 4 quarts of water. Dump in the meat, chopped up vegetables and flavorings.
Let the pot simmer for about 4 hours, until you have about 2-3 quarts of liquid meat gold, I mean stock.
Place a fine mesh strainer over the top of a large bowl (the bowl needs to be big enough to fit the liquid). Pour the stock through the strainer. Discard the meat and sad looking vegetables. Place the bowl in the fridge overnight, or long enough for the fat to come to the surface and harden.
Skim off the fat with a spoon. You don’t need to be too anal about this, a few baby blobs here and there isn’t going to hurt anything.
Use immediately or store in the freezer. If you’re going to put the stock in the freezer, be sure to leave enough room at the top of your freezing container to allow for the expansion of the liquid…don’t fill it to the brim or you’ll be sorry.