We like to make our own stock with tons of flavor and lots of chicken fat and butter. We use the stock in many many recipes, including basics like rice or more complex soups. It’s the main reason we do Beer Can Chicken, to make stock.
We start with Beer Can Chicken.
Once the chicken is cool enough, strip off all meat and store for future recipes. I’m still developing those, including a work-in-progress Southwestern Chicken Chowder. We recently got a Food Saver for better storage of the extra chicken.
- After you’ve stripped off and stored the meat, take a cleaver and halve the carcass and the thighs to get the marrow exposed during cooking. Do the same thing with the wings. Split the rib cage. There is not real right way to do this.
- Put all bones, skins, and fat into a crock pot.
- Pour leftover beer and one more full beer into the pot.
- Add about a one quart bag of leeks, onions, and ends-and-stems of everything we’ve collected. We save all ends and stems of vegetables like carrots, onions, leeks, celery, etc. We store them in the freezer until it’s time to make a stock.
- Cover with water
- 6-8 hours on lowest setting, maybe 10 hours depending on what’s left on the bones.
- Strain into a stock pot to remove most solids (all the chunky stuff). You are left with a very cloudy liquid.
- Reduce, reduce, reduce to your taste.
- To clarify, add egg whites, then strain them out.
- Use fine strainer to funnel into bottles for storage. We save 360 Vodka (which is a very decent and reasonably priced Vodka) bottles with the Grolsch-type tops for stocks.
- Fat plug optional: Butter on top floats and seals the neck, kind of like a wax plug. This helps preserve your stock from getting air into it. Good for if you intend to keep the stock for some time. Not needed if you intend to use stock quickly. If you want to do a fat plug: Quarter/half stick melted and poured on top of stock once it’s in the bottle.