My culinary experiments are often a burden on my family. I take more than my fair share of fridge space, counter space, and most recently, freezer space. I've slowly but surely been building a collection of spare chicken bones in the freezer, and directly proportional to this accumulation is my dad's impatience.
I really can't blame him though. Whenever he returns from the grocery store with no place to put the ice cream, I feel a tinge of guilt, and so just last week I decided to unload my stock of bones and make stock.
OK now let's talk stock. Last time that I made chicken stock I only used carcasses. I did get a decent stock, but it really had no body. I wanted to make sure that this one had plenty of body. This wasn't going to be a problem because I had saved lots of uncooked chicken wings for this purpose. Last time I didn't roast the bones, and I got a light, more mild stock. This time I wanted a rich, deep, brown stock. I roasted the bones for about 2 hours at 400 degrees, rotating them a few times to really get them good and brown (my house smelled heavenly btw). I cooked the stock for somewhere around 8 hours at a bare simmer on the stovetop. I added vegetables and herbs during the last hour.
The stock really turned out great. I cooled it in an ice bath in the sink, then let it sit for a day before skimming the fat of the top. The stock underneath was deep brown, and gelatinous. It wasn't thick like jell-o, but it had a nice little jiggle to it.
I'm really happy I made this stock. I do more abstract things like sous vide often now, and making stock takes me back to the basics. It keeps me grounded, ensuring that I'm fundamentally sound. Lastly, it's rewarding. I value making a good stock far more than making good chocolate chip cookies, or baking a good cake. And when you've made a good one, it's a great feeling.
(The unappealing pictures were taken by me)