Homemade Chicken Stock

(Image)

I am a sucker for good homemade soup; it is very satisfying and comforting. With fall ending and winter approaching I decided to make a large portion of chicken stock to freeze and use for soups as I need it. Previously, I had prepped a whole chicken in the Marinade Express, cooked it, carved the meat off, and kept the carcass in the freezer until I was ready to cook up a storm. Although this recipe takes 3-4 hours of simmering time it is definitely well worth the wait. This chicken stock is by far the best I have ever had. Prepping the chicken in the Marinade Express makes a world of difference in pure, fresh stock.That step removed impurities, allowing terrific taste to be highlighted. You can anticipate how much better this stock is going to taste compared to any prepared without the benefit of the Marinade Express when you do not have to skim as much of the usual "scum" that ordinarily rises to the surface of the pot when simmering the carcass. That's what the Marinade Express is all about--infusing antioxidants in (whether marinade-flavored or unflavored), and flushing impurities, contaminants, and free radicals out. The result is divine taste and healthier eating!   Since this stock is so flavorful I would recommend using it as the base of soup that is simple, like chicken noodle, allowing the taste of the stock to shine through. Save the bland, store-bought chicken stock for tomato-based soups.

Ingredients:

1) Carcass from a whole chicken or bones from about 3 pounds of chicken parts.
2) 1/4 cup vinegar
3) 2 teaspoons sea salt
4) 1 onion, unpeeled but well-washed (preferably in the Marinade Express) & quartered (the peel adds color to the stock)
5) 1 carrot, unpeeled but well-washed (preferably in the Marinade Express) & quartered
6) 1-2 ribs of celery with leaves, well-washed (preferably in the Marinade Express) & quartered
7) 1 bay leaf

Directions:

1) Process the whole chicken (or chicken parts) in the Marinade Express. Use the Express unflavored MX Marinade if you prefer to highlight the natural flavor of chicken, or select one of the 10 flavored MX Marinade blends recommended for chicken at Marinade Express. Spin-tumble for 30  to 45 minutes. Remove from the appliance and cook according to your preferred method. Remove the meat from the carcass and freeze the bones if you will be making the stock later.
2) Rinse the vegetables under running water to remove any surface dirt, then place the onion and carrot on one side of the divider ribs in the Marinade Express, and the celery on the other side. Use the Express unflavored MX Marinade to remove bacteria, pesticide residue and other contaminants. Spin-tumble about 4 minutes, then quarter them.  (Efficiently prep additional vegetables needed for other use in this same batch. Carrots are then more nutritious, as you can avoid peeling them. Pat dry and refrigerate.)
3) Place the (defrosted) carcass and the vegetables in a stock pot with a tight-fitting lid and add enough cold water to just barely cover. Add the vinegar & salt (to extract the calcium and juices from the bones).
4) Bring slowly to a simmer. Simmer gently so bubbles just break on the surface. Skim any remaining impurities that arise as "scum" during the first 1/2 hour, but there should not be much.
5) Cover the pot and simmer gently 3 to 4 hours.
6) Remove from heat and strain the stock through a fine mesh sieve and discard the solids. If you can detect any odor of vinegar, return the strained liquid to the pot and boil a few minutes until no vinegar odor remains.
7) Refrigerate the stock overnight and remove any fat that has solidified on top.
8) Use in your favorite recipe, or freeze in portions for use later, adding fresh vegetables and seasonings to taste.