Making Chicken Stock

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat of the chicken. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

It was good to read the information about the difference between Chicken Stock and Chicken Broth. I never even thought there would be a difference. They say Knowledge is Power. 

I have a power driven kitchen 

• The neck, back, ribs and wings are excellent for making chicken stock.
• Best of all, however, are the feet.
• Always start with cold water. This helps extract more collagen, giving the stock more body.
• Don't let the stock boil. It should stay at a gentle simmer
• Don't stir the stock as it simmers! All you need to do while it simmers is skim the scum off the top, and add water if it drops too low.
• 2-3 lbs chicken bones (or the carcass from a roasted chicken)
• 1 medium onion, peeled and chopped
• 1 medium rib celery, chopped
• 1 medium carrot, peeled and chopped
• 1 bay leaf
• ½ tsp dried thyme
• 3-4 fresh parsley stems
• 3-4 whole black peppercorns
• 1 whole clove
• 1. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
  2. Rinse chicken bones in cold water and transfer to a heavy-bottomed stockpot.
  3. Add enough cold water to the pot to completely cover the bones — about 5 quarts.
  4. Bring pot to a boil, then immediately drain and rinse bones.
  5. Return the blanched bones to the pot and again cover with fresh, cold water.
  6. Bring pot to a boil, then lower the heat to a simmer.
  7. Skim off the scum that rises to the surface.
  8. Add chopped carrots, celery and onion, to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.
  9. Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones.
  10. After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth.
  
  
      I wish I had more pictures for you but I did a lot more studying then pictures. After I finished this batch I Pressure Canned the Chicken Stock.