[Editor’s note: I do not actually advocate that you make this recipe. After reading The Compassionate Carnivore by Catherine Friend, I basically stopped eating chicken entirely — unless I know that it came directly from a small, local farmer. Chickens are a bit different from other livestock raised for butchering in that in the industrialized, factory style they are routinely “de-beaked” to prevent them from pecking one another; something which isn’t an issue so much with pigs, cows or sheep. Apparently terms such as “free range” or “cage free” have not been regulated sufficiently to require that either eggs or meat sold under these labels come from animals which were not de-beaked. Which means it is basically impossible to get ethically sourced chicken unless you buy it directly from a farmer.
With the hope that someday ethical farming is one day normative as it was just 100 years ago, I include not only this recipe, but instructions on what exactly to buy as if one were shopping in the grocery, not simply buying whole birds from a farmer.
Again, please don’t actually make this unless you are certain you know how that chicken was raised. Alternately, you can adapt this recipe using ox tail and similar bits to make beef stock and broth — just remember the resulting separated fat is not schmaltz and not kosher, if you care.]
1 O God, You are my God;
Early will I seek You;
My soul thirsts for You;
My flesh longs for You
In a dry and thirsty land
Where there is no water.
2 So I have looked for You in the sanctuary,
To see Your power and Your glory.
3 Because Your lovingkindness is better than life,
My lips shall praise You.
4 Thus I will bless You while I live;
I will lift up my hands in Your name.
5 My soul shall be satisfied as with marrow and fatness,
And my mouth shall praise You with joyful lips. (Psalm 62 (LXX))
Growing up, I used to hear the word “schmaltz” or “schmaltzy” a lot. Usually in relation to bad acting or an over the top broadway show. But I never knew where the word came from or what it really meant. Back before my wife became a strict vegetarian, I started making my own stock and broth in huge batches and freezing it, and that’s when I found out what schmaltz really is — and why you wouldn’t want your art to ever be compared to it.
Making sauces, soups, glazes and gravy can be a huge hassle and a huge time sink. At least, this is true if you prefer not to open a can or carton full of shockingly thin, yellow liquid every time you need a shot of umami and thickening power in a dish.  Rendering the water out of things can take quite a long time. But every good culinary spell caster should have this trick up their billowing robe sleeves. “Instant soup” — no not that powdered nonsense, and not bouillon, either. Salt licks are for cows. There is one variety of faux beef bouillon I use for making pho at home, but that’s another
show post. So why did I bring up schmaltz? Well, the great thing about making your own stock and your own broth is that you get a third fantastic cooking substance which comes along for the ride for free. Schmaltz. You’ve heard about all these trendy places that have started serving potato frites which have been fried in duck fat, I’m sure. Well? There’s a reason for this trend. Cooking with the rendered fat of poultry adds amazing savory to dishes. And should you ever need to serve a kosher meal, this will be essential since you can’t use butter or lard (not just pork lard, the fat of all hoofed animals was forbidden to be eaten).
So let’s make our own stock and broth (and schmaltz). What do we need to do? Well, first you need a caldron. No, your pasta boiler is not big enough. In fact, unless you routinely cook for more than 10 people at a time, you don’t own anything big enough for this task. If you already own a turkey frier, that will work. When I was making this a few times a year, I just went to a restaurant supply wholesaler and bought myself a huge, cheap, aluminium pot. Mine is roughly fourteen inches high, and of about the same diameter. It has a flat bottom, flat sides and a flat lid. It has two stout handles. That’s about it, feature wise. If you are going to commit to making your own stocks and broths routinely, it is worth the investment — and it isn’t all that much. Why do you need such a big vessel? Well, it only is really instant soup if you do this every great once in a while and then pull the results out as needed “in an instant”. If you’re spending every fourth Saturday making small batches, that kind of takes the wind out of the whole thing.
OK, you have your pot. Now you need chicken. In an ideal world, you’re buying whole chickens (with all the internals intact and all the weird bits included) directly from a farmer. If this is the case, then all you need to do is quarter anywhere from two to four birds (depending on size of batch and your pot) and put them into the pot. Then add just enough cold water to cover them. The water has to be cold. If you drop bones into boiling water, the gelatin won’t actually come out into your stock, it will instantly congeal inside the bones and the whole operation will be a huge waste. If your farmer was kind enough to include the “giblets”, don’t save them for gravy, just include them here.
In a less than ideal world, you do this. Go to a reputable butcher, or at least the meat counter in a reputable grocer. Because the world we live in has been distorted by so much black magic, people are utterly obsessed with the white meat of chicken. Why is this the known result of black magic? Because white meat has less flavor and less nutrition than dark meat. The only reason people prefer it, is because skinless, boneless chicken breasts look pretty for the sorts of people who buy into all the “eat first with your eyes” presentation nonsense. I will grant that you can’t just throw food onto a plate with no consideration for appearances. But if you use “plate” as a verb, I will hurl magic missiles at you, and if it takes you longer to arrange the food than it did to cook it, I will laugh at you. Why does this business about white meat matter? Well, aside from being the cause of the truly heinous industrialized chicken factory, it also means that, believe it or not, whole chickens are more expensive than packs of dark meat parts. Well, some dark meat parts. Legs are still pricy because people like to fry them. Wings, for reasons I will never understand, are pricy because people like them, for reasons I will never understand, slathered in hot sauce (if ever there was a mode of cuisine that ought to be vegetarian, since you can’t taste the meat at all, it is the Buffalo wing). But chicken thighs are almost completely ignored by the American diner and you can get enormous “family packs” of them for extremely reasonable prices. If your world isn’t quite so black, you can also ask the butcher if they still have the chicken backs, which nobody ever seems to want , and mention that you’d also be willing to buy keels, necks and giblets if they are at odds for what to do with them. If you can become known to your butcher as the sort who is not only willing to buy the odd bits, but is interested in the odd bits, you may find yourself in a budding friendship which has fantastic consequences for your wallet and your kitchen. Because Americans insist on eating only pretty, lean meat (that comma is important), butchers find themselves with a lot of stuff they don’t have much use for — even products like scapple have been fading from the marketplace, making these things even harder to get rid of. Stock and broth makers can step in and reap the benefits and help prevent waste. Again, once acquired, put your bits into your big pot and cover with cold water.
Apply heat and bring the whole thing up to a gently rolling boil. This may take a while. You’ve got a lot of cold mass, here. Be patient. Once you have your simmer, begin checking fairly often for when the meat will easily come off the bones and tendons. If you want to make stock and broth separately, at this point you need to take the meaty pieces out, remove the meat, and then return the bone and tendon to the pot. If you’re just making a flavorful stock, you can skip this step.  For the stock, you want to continue this gentle boil until you find that the bones break far more easily than the size of the bone would suggest and the tendons no longer actually hold anything together. This means you have rendered all the gelatin from these parts and there is nothing left to do. You will need to remove all the bits, somehow. If you have a second large vessel, and a big screen strainer, this is easily done. If not, this is going to be tedious — good luck. Actually, I would have a plan for this before you get started.
Lastly, you now need to get this to cool down as quickly as you can. This is mostly for safety reasons. You just created a low acid, nutrient rich liquid environment that is nice and warm — just the kind of thing that bacteria love. If you can get your vessel of liquid into a big cooler surrounded by ice packs or ice, that might be ideal. Once the liquid is cooled, you should notice two things immediately. The first is a thick layer of schmaltz floating on the top. This can be scraped off and saved. The second is that the liquid shouldn’t be a liquid anymore. In a cool state, this stock should have so much gelatin in it that it starts to actually set up like a dessert. If this is not so, and you don’t have any noticeable thickening at all, something went wrong and you should go get more chicken bones and try again (with the same liquid). If you have some thickening, but not much, you can just very gently drive out some of the water by re-heating for a long time and then re-cooling. Once the schmaltz is skimmed off, transfer the stock into as many small containers as you can spare. Small is better because you’re going to need to freeze most of this, and it can’t be instant soup if you have to defrost a huge block just to get a cup or two you can use. In fact, if you have room for lots and lots of ice cube trays, that’s a really sweet hack to employ at this stage.
So what do you do with stock? Remember that stock is not broth, and broth is not soup. If you separated the meat and other bits as described above, your stock will have very little flavor of its own. It exists to thicken. It can not only be used to make soup, by being combined with a flavorful broth, but it can also be used to speed up gravy making, or to improve the mouth feel and texture of sauces and glazes. But, if you have small, frozen blocks of stock and small frozen blocks of broth in your freezer, you can make “instant soup” the likes of which no one has ever tasted before by simply heating the two together in a pan.
 Yes I often post recipes calling for cartons of vegetable broth or tomato soup. For whatever reason, commercially available chicken broth is absolutely awful, while other kinds of basic soups are very good. So this derision is for chicken broth specifically.
 Sign of how rapidly industrialized meat took over. When I was a kid, just 25 years ago or so, packages of chicken backs were right out in the case next to everything else. We used to buy them to use as bait when we went crabbing in the tidal flats of coastal New Jersey.
 For the broth, in a smaller pot sweat coarsely chopped carrots, celery, white onion and any other savories you enjoy. Once soft, add your chicken meat and enough water to cover — hot water is fine in this case. Bring to a simmer and let it sit more or less until you’re too bored to tolerate it anymore. Add salt and any seasonings. Chicken broth is so popular because it is such a blank canvas. You can keep your base very simple with just salt and pepper or pre-prepare a deeply complex flavor profile. At some point, start putting the stick blender to the whole thing and when the result is smooth, take it off the heat, cool it and store it.