Chef's Corner

Chicken Stock

It is the time of the year for soups! At Bewilder Brewing we are now offering daily soup specials and the kitchen is having all sorts of fun coming up with new and interesting variations of the old classics. No soup however is complete without a good stock. Stocks are the backbone of any kitchen and have many more uses beyond just soup. Nothing says a Chef lives in this kitchen like a stove full of simmering stocks. A lesson in utility, every scrap of bone and vegetable can be frozen until needed to make a stock. Stop throwing out left over chicken bones, carrot peels, and scraps of veggies. Freeze them for future use and when you have enough, make a stock and treat you and your family to some awesome homemade soup. To get you started I'm going to share one of the first recipes I ever learned when setting out on my culinary journey. A basic but amazing chicken stock. Enjoy!
10 Lbs Chicken bones, backs, and meat scraps
7.5 qts of COLD water
1/2 lb of carrots, chopped
1/2 lb of celery, chopped
1/2 lb of onions, chopped with skins on
1.5 tsp Peppercorns
4 springs of thyme or 1.5 tsp dried thyme
3 cloves garlic, whole
  1. Add chicken bones to a stock pot big enough to hold them and cover with cold water.
  2. Bring to a bare simmer and simmer the boens for 5 hours, try not to let it boil.
  3. After 5 hours add the vegetables and spices. Simmer for an addition 1-2 hours.
  4. Remove from heat, strain, and cool.